Shrimp Etouffee
By
Scott Anderson
@Chef_Scott
3
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.
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
This is a really great Etouffee. I thought the heat it in was perfect. It reminded me of the first time I ever ate Etouffee. I kept on going back for "one more bite." This will be perfect for your next dinner party.
Ingredients
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3 Tbsppeanut oil
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3 Tbspap flour
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1 largeyellow onion, peeled and chopped
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1/2 largegreen bell peper, seeded and chopped
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3celery stalks, chopped
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4 clovegarlic, peeled and chopped
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3 oztomato paste
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1 1/4 cbeef broth, reduced sodium
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1 1/4 cwhite wine - dry or semi dry
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4bay leaves
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1 tspchopped fresh basil
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1 tspchopped fresh thyme
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2 Tbsphot sauce - favorite variety
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1 tspsalt
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5 stickgreen onions, chopped
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2 lbp&d 31-36 shrimp
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1/4 cfresh chopped parsley
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·cooked white or brown rice
How to Make Shrimp Etouffee
- Heat a large Dutch oven or stock pot over medium heat, then add in the oil and flour. Toast 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.
- Add in the yellow onion, bell pepper, celery and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the beef stock and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except shrimp, parsley and rice. Simmer, covered, for another 45 minutes.
- Check often to make sure the mixture does not burn. Add the shrimp and parsley and simmer for an additional 10-15 minutes, uncovered until shrimp are cooked and the seasoning are blended into the sauce.
- Serve over the cooked rice.
