Makes 6 Serving of Shrimp Etouffee
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 pounds peeled and deveined raw shrimp
- Cajun or Creole spice to taste (1 tsp to 2 tbsp depending on desired spiciness - more can be added at the end)
- 4 tbsp butter
- 3 tbsp of flour
- 1/2 cup diced onions
- 1/2 cup celery, sliced thin
- 1/2 cup diced green bell pepper
- salt and fresh ground black pepper to taste
- 3 cups shrimp, vegetable, or chicken stock
- 1/2 cup diced tomatoes
- 1 small bay leaf
- 1 tsp Worcestershire sauce
- 1/2 cup minced green onions
- 1 tsp hot sauce, or to taste
- 8 cups cooked white rice
Preparation:
In a mixing bowl combine the shrimp with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.
Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, tomatoes, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.
Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the shrimp, green onions, and hot sauce; simmer for 3-7 minutes, depending on the size of the shrimp. When the shrimp are cooked, taste for salt and pepper, and serve with rice.
