Jack Monroe's prawn etouffee recipe

Etouffee

This thick shellfish stew is a Cajun and Creole classic, and easy to recreate at home if you take your time

Etouffee is traditionally made with shrimps, but I use prawns. The trick is not to rush the sauce, which should be the consistency of a good gravy.

(Serves 4) 96p a portion
4 fat cloves of garlic, minced, 12p
1 onion, sliced finely, 9p
2 tbsp oil, 6p
200g peppers, sliced, 40p
1 red chilli, sliced 9p
2 rounded tbsp flour, 6p
1 level tbsp paprika, 10p
500ml chicken stock, 2p
1 tbsp mixed dried herbs, 10p
400g chopped tomatoes, 31p
300g prawns, £2.25
Fistful of parsley, 20p
Salt and black pepper, 2p

Saute the garlic and onion in the oil on a medium heat for a few minutes. Add the peppers and chilli and cook low and slow until it all start to soften.

Add the flour and paprika, and stir quickly to make a rough paste. Add a little splash of stock to loosen, and beat to smooth out any lumps. Repeat, adding enough stock to thin to a gravy consistency. The sauce will thicken as it heats, so don't worry if you have a lot of stock left – you can add it later.

Stir in the mixed herbs, then add the tomatoes. Bring to the boil, reduce to a simmer, then leave for 20 minutes, stirring occasionally.

Add the prawns and heat through.

Remove from the heat, add the parsley and generously season. Serve with rice.

• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter.

Powered by Guardian.co.ukThis article was written by Jack Monroe, for The Guardian on Wednesday 7th May 2014 11.59 Europe/London

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