Ouassous is a crustacean in the shrimp family similar to crayfish. For this recipe, you could simply replace the ouassous with crayfish or gambas. This Creole fricassee calls for allspice, a spice made from a local plant with leaves that resemble large bay leaves and that taste like a blend of cinnamon, cloves, pepper, and nutmeg. Allspice is also called “Jamaica pepper.”
Serves 4
Ingredients
- 2 onions, chopped finely
- 2 tablespoons oil
- 2 pounds ouassous, rinsed, patted dry, and deveined
- 2 tomatoes, peeled and diced
- 1 small chili
- 2 garlic cloves, minced
- 1 green onion
- 2 allspice leaves
- Salt and pepper
- 2/3 cup water
- 4 teaspoons aged rum
Bouquet garni:
- 1 celery stalk
- 1 thyme sprig
- 2 or 3 parsley sprigs
- 1 bay leaf
Accompaniment:
- 2 large plantains, cut in rounds
- ¼ cup butter
- ½ cup flour
- 2 cups hot milk
- Salt and pepper
- 1 pinch nutmeg
- Grated gruyère (optional)
- 2 cups rice (optional)
- 1 lemon (optional)
Preparation
- Heat oil in a casserole. Add onions and sauté 5 minutes.
- Add ouassous, over onions, and sauté 2-3 minutes, flipping when they turn a nice orange colour. Transfer to a plate when they turn golden.
- Add bouquet garni, tomatoes, chili, garlic, green onion, allspice leaves, salt, pepper, water and ouassous. Simmer for 10 minutes.
- Add aged rum. Mix well.
- Poach plantains about 10 minutes. Use butter and flour to make a roux and thin with hot milk. Thicken sauce for 10 minutes.
- Add plantains, salt, pepper, and nutmeg. Transfer to a dish and place it under the broiler for 5 minutes.
Serve with rice and a drizzle of lemon juice.
