"The right seasoning has the power to transform a dish and turn a recipe made by a novice into a beautiful meal that could be mistaken for one plated by a professional. Spices and seasonings are the powerhouse flavor enhancers we love to reach for, as they are easy to use and equally convenient to sprinkle into pans and stir into pots."
"In his cookbook, " Marcus Off Duty: The Recipes I Cook at Home," the world-famous Samuelsson mentions a particularly unique seasoning that is composed of crushed fermented shrimp shells. The shells are ground together with chilies, making for a pungent sprinkle that can give an instant boost to recipes. The only problem is that soungouff ou crevettes can be tricky to come by, unless you find yourself browsing markets in Central Africa."
"For those lucky enough to get their hands on this specialty seasoning known as soungouff ou crevettes, Samuelsson instructs that this purchase can be used just like a traditional salt, except the flavor can turn up all the dials on a recipe like dirty rice. Samuelsson's dirty rice recipe has personal significance for the chef, as the mixture of spices, chopped chicken livers, and vegetables made with a brown roux was passed down by his late father."
Marcus Samuelsson highlights soungouff ou crevettes, a specialty seasoning made from crushed fermented shrimp shells mixed with chilies, as a potent flavor enhancer. The seasoning can be used like salt to elevate dishes such as dirty rice. Samuelsson's dirty rice combines spices, chopped chicken livers, vegetables and a brown roux that was passed down by his late father. The dish pairs well with coconut-lime curry chicken or grilled shrimp skewers. Samuelsson frequently blends global flavors and features dishes like dirty rice and shrimp at his Red Rooster restaurant in Harlem.
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