★★★★★ 1 vote5
1 1/2 lbunsalted butter
1 1/2 qtyellow onion, chopped fine
1/2 cchopped garlic
2 ccelery, chopped fine
1 1/2 cbell pepper, chopped fine
1 cdark gumbo roux
1 clight gumbo roux
1/2 tspblack pepper
1/2 tspground cayenne pepper
1/2 tspcrushed red pepper
6 cshrimp stock
1 1/2 can(s)diced tomatoes
3 lbshrimp, peeled and deveined
How to Make Shrimp Etouffee
- Making shrimp stock, you will want to buy shrimp with heads, so on average 5 lbs will yield the 3 lbs of tails you need for the etouffee. After you have de-headed and peeled the shrimp place heads and peels in a large stockpot and cover them 7 cups water, 1 tsp of Old Bay and boil for 40 minutes.
- In a saucepan, melt butter until almost clarified, then add yellow onions and garlic, cook for 20-30 minutes until onions start to brown and caramelize. Stir. Add celery and bell pepper, cook until limber (about 10 minutes).
- Add black pepper, cayenne pepper, red pepper, paprika, salt and blond and dark roux to butter and vegetables in pan. Cook until roux dissolves (about 10 minutes).
- Add shrimp stock to pan mixture and bring to simmer; let cook for 15 minutes.
- Add shrimp and let cook for 3 minutes.
- Add tomatoes, blend and cook for one minute.
Remember to let cool before refridgerating. Will freeze beautifully.
*You can substitute crawfish for the shrimp.
Makes 1 gallon.