shrimp etouffee
A proper Etouffee must be cooked for hours, however this recipe has been toned down to 2 hours. You can also play with the heat index by adding or subtracting hot sauce, but once you've added it be prepared to reap what you sowed.
Blue Ribbon Recipe
The wonderful thing about food that originates from Louisiana is that it's very diverse, just like the people. This shrimp Etouffee may not be like you or your MawMaw make, but it's equally delicious. The base has the traditional trinity of yellow onions, green bell pepper, and celery as a base of flavor. Using a mixture of beef broth and wine adds more robust flavor. The roux is only cooked lightly, but it still gives this a stew-like texture. Filled with sweet shrimp, you're going to keep going back for just one more bite.
Ingredients
- 3 tablespoons peanut oil
- 3 tablespoons all-purpose flour
- 1 large yellow onion, chopped
- 1/2 large green bell peper, seeded and chopped
- 3 stalks celery, chopped
- 4 cloves garlic, peeled and chopped
- 3 ounces tomato paste
- 1 1/4 cups beef broth, reduced sodium
- 1 1/4 cups white wine, dry or semi-dry
- 4 - bay leaves
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 2 tablespoons hot sauce, favorite variety
- 1 teaspoon salt
- 5 stalks green onions, chopped
- 2 pounds 31-36 shrimp, peeled and deveined
- 1/4 cup fresh chopped parsley
- - cooked white or brown rice
How To Make shrimp etouffee
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Step 1Heat a large Dutch oven or stock pot over medium heat, then add the oil and flour. -
Step 2Toast this to a peanut butter-colored roux. The flour will completely incorporate into the oil and impart a wonderful nutty smell and taste after about 15 minutes. Keep a close eye and stir often, be careful not to burn the roux.
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Step 3Add in the yellow onion, bell pepper, celery and garlic. Saute for about 10 minutes or until the vegetables are tender.
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Step 4Stir in the tomato paste.
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Step 5Stir in the beef stock and wine. Stir constantly until this mixture thickens.
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Step 6Add the remaining ingredients, except shrimp, parsley, and rice.
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Step 7Simmer, covered, for another 45 minutes. Check often to make sure the mixture does not burn.
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Step 8Add the shrimp and parsley. Simmer for an additional 10-15 minutes, uncovered until the shrimp are cooked and the seasoning is blended into the sauce.
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Step 9Serve over cooked rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
