Shrimp EtouffeeFrom angelinaw 8 years ago
- 1 1/2 shrimp stock (see recipe on my site) shopping list
- 2 lb shrimp, peeled and devined shopping list
- 1/2 cup Onion, finely chopped (I prefer Vidalia when possible) shopping list
- 1/4 cup celery, finely chopped shopping list
- 1/4 cup bell pepper (doesn't matter what color- I like to mix it up a little when I can) shopping list
- 3/4 cup tomatoes, diced shopping list
- 1/2 cup green onions, thinly sliced shopping list
- 7 tbsp butter (the real deal), cut into 4 tbsp and 3 tbsp shopping list
- 2 Tbsp creole seasoning (you can add more later as you cook) shopping list
- 1/4 cup flour (I prefer to use Wondra - a real life saver if you can find it. You use less of it and it doesn't turn out lumpy) shopping list
- 2 Tbsp Minced garlic shopping list
- 5 Sprigs of thyme shopping list
- 3 Tbsp Minced Italian parsley shopping list
- 2 bay leaves shopping list
- 2 tsp worcestershire sauce shopping list
- 1 tsp hot sauce (Crystal is king around here) shopping list
- salt and pepper to taste (I use the cayenne pepper) shopping list
- rice (brown ,white, whatever you like) shopping list
- NOTE: If you chop and measure everything ahead of time and have them in small containers grouped together by thir order in the recipe, this recipe goes very smooth! shopping list
How to make it
- Cook the rice (Quanity appropriate for how many people you'll have), add the Bay Leaves when finished cooking, place in covered dish,and then set aside.
- Sprinkle the Shrimp with 1 Tbsp of the Creole Seasoning, put aside.
- In large skillet , melt the 4 Tbsp Butter and then add the Onions, Bell Pepper, and Celery. Saute until translucent.
- Whisk in the flour (or Wondra) to make a blonde roux stirring constantly. The appearance should almot look like the vegetables are covered in a light yellow paste.
- Stir in the remaining Creole Seasoning.
- In small amounts, ( I use 1/4 cups) add the shrimp stock, whisking or stirring constantly to form almost a thick pasty sauce.
- Bring the sauce to a boil, then reduce to a simmer. Don't be tempted to add more stock.The end product should be the consistency of a gravy .
- Add the Tomatoes, Garlic, Thyme, Worcestershire, Hot Sauce, Salt and Pepper. Simmer for 20-30 minutes, stirring occaisionly to make sure it doesn't stick.
- Add the Shrimp, Green Onions, and Parsley. Simmer for 6-10 minutes until the shrimp are cooked (Don't overcook where they curl up-that is not so good).
- Stir in the 3 Tbsp butter, adjust seasonings to taste, remove whole sprigs of thyme.
- Serve with the cooked rice.
- Goes well with corn bread!
- Put the bottle of Hot Sauce on the table, as some like to sprinkle the hot sauce on the Etouffee.
- Voila! Mangia! Woo-Wee!
The Cookangelinaw St Louis, MO
The Rating9 people
Bring on the heat!txbackyardcook in FORT WORTH loved it
Excellent Angelina great strep by steps.
I love the recipe top to bottom you use fresh herbs which I love well written.
Wish I had a bowl front of me.
Flagged as beautiful and unique
trigger in loved it
Oh my goodness, Angela!! Fabulous!! Flagged for
pics as well!! 55555!!lanacountry in Macon loved it