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3 recipes

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Crawfish Étouffée

Crawfish Étouffée

A Louisiana classic, the dish whose name means "smothered" in French, and that's exactly what's happening at the table: tender crawfish tails smothered in a rich gravy spooned over white rice. You start with a blond roux (butter and flour cooked just to the colour of peanut butter, lighter than gumbo's nearly-burnt mahogany), then soften the Cajun trinity of onion, celery and bell pepper in it until everything goes glossy. Tomato paste, Cajun spice and stock loosen the mixture, and the lot simmers down to a thick velvety gravy. Crawfish tails (or prawns if you can't find them) go in near the end and cook just briefly so they stay tender rather than turning rubbery. Spring onion and parsley scatter over at the finish. Ladled over white rice in a bowl, with crusty bread and a glass of cold beer alongside.

Cajun 1 hour Serves4
Miso Shrimp Scampi

Miso Shrimp Scampi

A clever, restrained twist on a familiar pan sauce. You keep the scampi method intact: butter foamed with shallot and a tower of garlic, deglazed with dry white wine and lemon juice, finished with a hit of chilli and parsley. The change is a couple of spoonfuls of white miso stirred into the sauce just before the shrimp return to the pan. The miso melts in without overpowering, lending a salty, umami round-out that intensifies the buttery base and gives the dish a "what is in this?" quality across the back of the palate. The shrimp themselves get Cajun-spiced before they ever touch the pan, which adds a low background warmth across the whole bowl. You cook them fast because shrimp turn rubbery in moments past doneness; pull them when they show an even pink and a tight C-curl. Serve three ways: over hot linguine with a splash of pasta water for gloss, ladled over white rice, or in a shallow bowl with torn crusty bread for mopping the sauce.

Asian Fusion 55 minutes Serves4