Spice-packed creole dish is New Orleans on a plate

Even if you’re not familiar with the name Paul Prudhomme, it’s likely you’ve enjoyed the benefits of his long and celebrated career. Prudhomme was a Louisiana-born chef who gained celebrity for his culinary expertise and larger-than-life personality.

Prudhomme thrust Cajun and Creole cuisine into the national spotlight. He introduced Americans to the bold flavours and rich roux-based dishes of his childhood, and with his commercial seasoning mixes, numerous cookbooks, and television appearances, brought these dishes into homes across the country.

In this Shrimp Etouffee recipe, The Culinary Institute of America channels the spirit of Prudhomme. Flavourful and vibrant, this rustic dish is meant to be shared around a table of family and good friends. Meaning “smothered,” an etouffee coats the shrimp (or crawfish, as you’ll often find it in New Orleans) with a spice-packed gravy worthy of Chef Paul himself.

This recipe calls for homemade shrimp stock, but you can use store-bought if you prefer. Making it from scratch is quite easy, though, and a great way to use leftover shells. You’ll need about 1 lb of shells, which comes from about 2 lbs of shrimp. Remember that shells freeze well, so anytime you have leftovers, freeze them until you have enough to make a stock.

The fragrant and flavourful Creole Seasoning mix comes together in minutes, so make some extra to stock your pantry. Sprinkle it in soups, use it as a rub for chicken or fish, or keep it on hand for other New Orleans-inspired recipes.

Shrimp Etouffee

Start to finish: Four hours Makes: 10 servings

2 Tbsp unsalted butter 2 yellow onions, chopped 2 red bell peppers, chopped 6 stalks celery, chopped 2 Tbsp minced garlic 4 Roma tomatoes, seeds removed, diced 2 dried bay leaves 2 tsp kosher salt 1/2 tsp cayenne pepper 2 Tbsp Creole Seasoning (recipe follows) 1 quart Shrimp Stock (recipe follows) 3 lbs large shrimp, peeled and deveined, shells reserved for stock 1/4 cup chopped parsley • Spinach and Roasted Pepper Tian (recipe follows) 2 scallions, thinly sliced

Melt the butter in a large Dutch oven over medium heat. Add the onions, peppers, celery, and garlic. Cook until the vegetables have softened, stirring often, about 10 minutes.

Add the tomatoes, bay leaves, salt, cayenne, and 1 Tbsp of Creole seasoning. Cook until the tomatoes have released their juices, two to three minutes.

Add the shrimp stock and bring the mixture to a boil. Reduce to a simmer and cook until slightly thickened and flavourful, about 45 minutes.

Season the shrimp with the remaining 1 Tbsp of Creole seasoning and add to the pot, nestling them into the hot liquid. Cook until the shrimp are cooked through, about six minutes. Remove from the heat and stir in the parsley.

To serve, place a spinach and red pepper tian in a shallow serving bowl. Spoon the hot etouffee around the tian and garnish with scallions.

Creole Seasoning

Makes: 10 servings

2 1/2 Tbsp paprika 2 Tbsp kosher salt 1 Tbsp minced garlic 1 Tbsp freshly ground black pepper 1 Tbsp onion powder 1 Tbsp cayenne pepper 1 Tbsp chopped fresh oregano 1 Tbsp chopped fresh thyme

Combine the ingredients and stir to combine. Set aside until ready to use.

Shrimp Stock

Makes: 10 servings

1 lb (about 1 quart) shrimp shells and heads 1/2 large yellow onion, chopped 1 stalk celery, chopped 3 carrots, chopped 3 garlic cloves, peeled and crushed 1 bay leaf 1 tsp black peppercorns, cracked 2 Tbsp tomato paste 2 Tbsp brandy 2 tsp kosher salt

Preheat the oven to 350 F. Place the shrimp shells and heads on a baking sheet. Bake until they begin to char on the edges, about 30 minutes.

Remove the shrimp from the oven and transfer to a stock pot. Add the onions, celery, carrots, garlic, bay leaf, peppercorns, and tomato paste, and stir to combine. Cook until the tomato paste has darkened slightly, about six minutes. Add the brandy and simmer until the liquid has reduced, about four minutes.

Add two quarts of water and bring to a simmer. Skim to remove any foam that rises to the surface.

Reduce the heat to medium-low and simmer, uncovered, until reduced by about half, about 45 minutes, skimming occasionally. Season with salt.

Remove from heat and strain through a fine-mesh sieve. Set aside until ready to use

Spinach and Roasted Pepper Tian

Makes: 10 servings

5 red bell peppers 2 Tbsp unsalted butter 4 shallots, sliced 5 cloves garlic, sliced 2 lbs, 8 oz baby spinach 1/2 tsp kosher salt

Roast the red peppers over a flame until charred. Alternately, cut around the core of the pepper to remove the seeds and stem. Lay the pepper flat, skin side up, on a baking sheet and broil until charred, about 20 minutes. Transfer to a sealed container or covered bowl until cooled, about 15 minutes. Rub the charred skin from the pepper, using a clean towel, if needed. Cut the peppers open and remove the seeds. Use a 2 1/2-inch round cutter to cut circles from the peppers. Set aside.

Meanwhile, heat a large sauté pan over medium heat. Add the butter, shallots, and garlic. Cook until translucent, about four minutes. Add the spinach and cover. Cook until wilted, about three minutes. Stir in the salt, then transfer to a strainer and use the back of a spoon to press out the liquid.

Using a 2 1/2-inch cutter as a mould, place one piece of cut pepper in the cutter. Add a layer of spinach and top with another piece of cut pepper. Add another layer of spinach and top with a third cut pepper. Compress the layers and remove the cutter to reveal a three-layer tian. Repeat the process until you have 10 individual portions. Set aside until ready to use.