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For the Cajun seasoning: Get yourself a lil coffee grinder and make your own.
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Keep it clean by whirling a few chunks of day-old bread after each use.
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Put all the herbs and spices into a grinder and give them a whirl.
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Store this seasoning in a recycled jam jar or a plastic sandwhich bag up to 6 months.
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For the herb rice: Make the rice according to box instructions.
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Empty box contents into a small pot with a lid.
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Add 1 tablespoon olive oil and the water.
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Stir and cover with the lid.
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Allow the rice to cook on medium-low heat for about 15 minutes.
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Empty the par-cooked rice into a clean bowl and drizzle the remaining olive oil into the pot.
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Toss in the potato cubes and arrange into one layer at the bottom of the pot.
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Season well with salt and pepper.
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Use a fork to gently return the rice over the potatoes.
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Cover with the lid and let the potatoes on the bottom cook on low heat.
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For the etouffee: If you have a gas stove or grill, roast the poblano pepper over one of the burners.
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Let the peel crack and pop until most of the skin burns off.
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If you have an electric range, sear the poblano on all sides in a nonstick pan.
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Then put the pepper into a bowl, cover with plastic wrap or top with a plate.
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After about 5 minutes, the steam from the hot pepper will help the skin separate from the flesh, making it easier to peel.
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Wash the charred bits off under cold running water at the sink and remove the stem and seeds.
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Chop the poblano and set aside.
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Melt the butter and, as it begins to bubble, stir the flour in until a fragrant toasty paste forms, called a roux.
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Remove from pan into a small bowl and set aside.
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Chop the onion and toss into the pan.
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Add a bit of olive oil and patiently brown the onion.
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Mince the ginger and add to the onion.
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Smash the garlic and add to the pan.
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Return the roux to the pan and add the lemon juice and zest.
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Sprinkle some of the Cajun seasoning you made and stir everything together gently.
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Taste the sauce and adjust the seasoning (more salt, pepper and/or Cajun seasoning).
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Open the can of the San Marzano tomatoes and use a clean pair of kitchen scissors to cut the tomatoes into big chunks right in the can.
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Add them to the pan, taking care not to splatter any hot oil.
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Give it a stir, then cover the pan and allow the tomato sauce to simmer for about 10 minutes on really low heat.
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About 15 minutes before serving, add the frozen shrimp and scallops.
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Cover the pan with the lid and give them time to cook.
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Check every few minutes to be sure you dont overcook the seafood.
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Once the shrimp turn pink and the scallops become more firm in texture, theyre ready to go.
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Finish with frozen peas, give the lot a good stir or two, and cover again for another 5 minutes, for the peas to cook.
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Meanwhile, chop the coriander.
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Take the rice off the stove and remove the lid from the pot.
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Cover with a sturdy dinner plate and with one hand over the plate, flip the rice onto the plate, then remove the pan.
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Serve the etouffee over the herbed rice, topped with a sprinkling of fresh coriander.
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Inspired by Cocoa and Lavenders recipe for Shrimp Etouffee with Davids Cajun Seasoning Blend.
