FEBRUARY 2021 57TRAVEL
Crab-and-Shrimp Étouffée
ACTIVE 50 MIN; TOTAL 1 HR 35 MIN
SERVES 6 TO 8No flavor goes to waste in this étouffée—
even shrimp shells are used to make the
seafood stock. If using shelled shrimp, ask
for 6 ounces of shells from the fish coun-
ter, or choose a high-quality fresh stock.2 lb. shell-on raw medium shrimp
41 / 2 cups water
1 / 2 cup unsalted butter (4 oz.)
1 / 2 cup all-purpose flour (about 2^1 / 8 oz.)
1 medium-size yellow onion, finely
chopped (about^3 / 4 cup)
2 large celery stalks, finely chopped
(about 1 cup)
1 large green bell pepper, finely
chopped (about 1^1 / 4 cups)
10 garlic cloves, coarsely chopped
1 Tbsp. Creole seasoning (such as
Tony Chachere’s)
1 dried bay leaf
4 thyme sprigs
1 / 2 lb. fresh crabmeat, picked over
Kosher salt, to taste
Hot cooked long-grain rice, for
serving- Peel and devein shrimp; reserving
shells. Cover shrimp with plastic wrap,
and refrigerate until ready to use. Bring
41 / 2 cups water and reserved shells to a
simmer in a large saucepan over medium-
high. Remove from heat; let stand 15 min-
utes. Strain stock, and discard shells. Set
aside 4 cups shrimp stock.- Melt butter in a large heavy saucepan
over medium. Whisk in flour; cook, whisk-
ing constantly, until light blond, about 3
minutes. Add onion, celery, bell pepper,
and garlic; cook, stirring occasionally,
until vegetables are tender, about 8 min-
utes. Add Creole seasoning, bay leaf, and
thyme; cook, stirring constantly, 1 minute.
Add stock; cook, stirring occasionally,
until slightly thickened, about 30 minutes. - Add shrimp and crabmeat; cook over
medium, stirring occasionally, until
shrimp is fully cooked, 3 to 5 minutes.
Remove and discard bay leaf and thyme
sprigs. Season with kosher salt to taste;
serve over rice. —KWAME ONWUACHI
MAKE AHEAD Shrimp stock can be stored
in an airtight container in refrigerator up
to 2 weeks.
WINE Spicy, light-bodied red: 2019
Envínate Albahra
Banana Pudding
ACTIVE 20 MIN; TOTAL 3 HR 20 MIN
SERVES 20
The subtle spice of Biscoff cookies helps
to balance the sweetness of each deca-
dent layer of creamy custard and fresh
bananas in this tall and impressive banana
pudding for a crowd.
1 (5.1-oz.) pkg. instant vanilla
pudding and pie filling mix (such as
Jell-O)
2 cups whole milk
1 qt. heavy cream
1 / 2 cup powdered sugar (about 2 oz.)
1 (14-oz.) can sweetened condensed
milk
1 Tbsp. pure vanilla extract
1 (11-oz.) pkg. vanilla wafers, divided
1 (8.8-oz.) pkg. crisp gourmet
cookies (such as Biscoff), divided
10 medium bananas, cut into^1 / 4 -inch-
thick slices (about 10 cups), divided
- Beat pudding and pie filling mix and
whole milk in a medium bowl with an elec-
tric mixer on low speed until combined
and slightly thickened, about 2 minutes.
Let stand at room temperature until soft-
set, about 5 minutes. - Beat together cream and powdered
sugar in a large bowl with electric mixer
on medium-high speed until stiff peaks
form, about 5 minutes. Carefully fold in
sweetened condensed milk, vanilla, and
pudding mixture until just combined. - In separate ziplock plastic bags,
coarsely crush 5 vanilla wafers and 4 gour-
met cookies; set aside for garnish.
Reserve 16 of the remaining vanilla wafers. - Arrange another 16 of the remaining
vanilla wafers and 7 of the remaining
gourmet cookies in a single layer in a 4^1 / 2 -
quart trifle dish, alternating vanilla wafer
and cookie rows, breaking as needed to fit
dish. Place 2^1 / 2 cups banana slices in an
even layer on top of cookies. Spread 3
cups vanilla custard in an even layer over
bananas. Repeat layering process 3 times
with remaining vanilla wafers, gourmet
cookies, banana slices, and vanilla cus-
tard. Sprinkle crushed cookies over top
layer of custard. Insert reserved 16 vanilla
wafers around edge of dish. Loosely cover
with plastic wrap, and refrigerate at least
3 hours or up to 12 hours before serving.
—KWAME ONWUACHI
MAKE AHEAD Pudding can be prepared
through step 2 and stored in an airtight
container in refrigerator up to 1 week.