How to make it

  • In med pot or pan melt butter over med heat until melted and faoming is subsiding.
  • Add onions and cellery and cook until onions are translucent (about 5 - 8 min)
  • Add 3 tablespoons flour and stir to coat veggies until raw flour taste is gone (about 2 min)
  • Add Garlic, cook about 30 seconds.
  • Add cayenne pepper and salt.
  • Add shrimp stock (about 1 quart), and bring to simmer.
  • Add green onions and simmer covered about 30 minutes, stirring occasianally.
  • Uncover and simmer another 30 minutes to reduce, srirring occasianally.
  • Taste and adjust for salt, etc.
  • Add shrimp and stir until shrimp are cooked, but do not over cook (about 3 - 4 minutes). Remove from heat.
  • Serve in bowls over rice, topped with fresh parsely.
  • Note: to make stock, simmer shells from 2 pounds of 31 - 40 shrimp in about 2 quarts of fresh water and one 6oz can of tomato paste. Simmer for about 8 hours and reduce with the cover off durring the last hour or so until it's reduced by about a third or more.Just strain about a quart of it directly into your etouffee when you're ready for it. To further intensify the flavor you can raost the shells and tomato paste for a few minutes, in the bottom of the hot, dry pot before you add the water. Just keep the tomato paste moving around so it doesn't burn. Use med - low heat. Maybe just a bit of oil if you're using stainless steel so it doesn't stick.

Reviews & Comments 3

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    " It was excellent "
    jolielives ate it and said...
    Jo & Lee
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    " It was excellent "
    oldgringo ate it and said...
    A great idea for an etouffee dish!

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    " It was excellent "
    chefelaine ate it and said...
    Sounds delicious, and certainly deserves a HIGH FIVE!
    Thank you for sharing :+D
    Was this review helpful? Yes Flag

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