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How to make it

  • 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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  • debra47 10 years ago
    Husband would definitely love this recipe!
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