How to make it

  • Melt butter in large cast iron skillet.
  • The cast iron is very important as this is what helps develop the very dark color of the roux.
  • Blend in flour and stir over medium heat, until the roux is dark brown.
  • Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
  • This is the key to good etouffee.
  • Don't be tempted to turn up the heat, just keep stirring!
  • Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
  • Add all spices except parsley and cook another 5-10 minutes.
  • Stir in shrimp, beer and broth and simmer 15 minutes.
  • Add fresh parsley and simmer five more minutes.
  • Serve etouffee over hot cooked rice.
  • Serve with icy cold beer and very crusty French bread.

Reviews & Comments 1

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  • chefjeb 7 years ago
    White rice, please. Thank you!
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