Recipe

Shrimp Etouffee Recipe

	Waterlily / All my dishes 1 year, 9 months ago My friend Sherry taught me this dish when I lived in New Orleans. It can easily be halved or doubled, as needed. Prep:60m Cook:60m Servings:8	Waterlily
	cajun spicy shrimp creole etouffee

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Ingredients

3 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups chopped onions

1 cups chopped green bell peppers

1 cups chopped celery

4 cloves minced garlic (I prefer roasted)

1 (14.5-ounce) can diced tomatoes

1 bay leaves

1 teaspoons salt

1/2 teaspoon cayenne pepper

1 tablespoons creole seasoning (like chachere's, or make your own)

2 cups shrimp stock (or vegetable stock or chicken stock or water)

1 1/2 pounds medium shrimp (21 to 25 count per pound), peeled and deveined

1/4 cup chopped parsley leaves

Steamed rice, for serving

1/2 cup thinly sliced green onion tops, for garnish

Directions

First, make a roux of the butter and flour by melting the butter in a large heavy pan over medium heat, adding the flour and stirring constantly. Be scrupulously attentive and do NOT let it burn, but do cook the roux as long as you can possibly stand it. At a minimum the roux should be the color of peanut butter, but ideally it should be mahogany -- that will take around 45 minutes of constant stirring. The darker your roux (without burning), the deeper, more complex, and more delicious your etouffee will be.

Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for about 10 minutes or until the onions are translucent. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and creole seasoning. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring frequently, for 20 minutes. Add the shrimp to the pot, and cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.

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