Shrimp EtouffeeFrom minkie 9 years ago
- 1/4 cup butter shopping list
- 1/3 cup all-purpose flour shopping list
- 1 cup chopped onions shopping list
- 1 cup chopped celery shopping list
- 1/2 cup chopped green peppers shopping list
- 1/2 cup chopped red peppers shopping list
- 2-3 cloves garlic, minced shopping list
- 1 lb peeled deveined cooked shrimp shopping list
- 1 1/2 cups chicken broth shopping list
- 1/2 cup dark beer shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1 teaspoon salt shopping list
- 1/8 teaspoon ground black pepper shopping list
- 1/8 teaspoon ground red pepper shopping list
- 1/8 teaspoon white pepper shopping list
- 1/8 teaspoon red pepper flakes shopping list
- 4-5 dashes Tabasco sauce shopping list
- 3 cups hot cooked rice shopping list
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.
The Cookminkie Springfield, MO
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