shrimp etouffee

Name: Shrimp Etouffee
Prep time: 45 min
Cook time: 2 h
Yield: 12
Ingredients: 1 1/2 pound(s) unsalted butter; 1 1/2 quart(s) yellow onion, chopped fine; 1/2 cup(s) chopped garlic; 2 cup(s) celery, chopped fine; 1 1/2 cup(s) bell pepper, chopped fine; 1 cup(s) dark gumbo roux; 1 cup(s) light gumbo roux; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) ground cayenne pepper; 1/2 teaspoon(s) crushed red pepper; 1 teaspoon(s) paprika; 2 tablespoon(s) salt; 6 cup(s) shrimp stock; 1 1/2 can(s) diced tomatoes; 3 pound(s) shrimp, peeled and deveined

(1 RATING)

134 Pinches 1 Photo

Andra Kubala

Texas, TX

Updated on Mar 16, 2012

After 20 years of going to the restaurant and ordering the same thing everytime and always trying to remember exactly what I tasted I FINALLY was able to achieve a possibly better version, at least my family thinks so. I do hope you enjoy!

Rate

prep time 45 Min

cook time 2 Hr

method ---

yield 12 - 16

Ingredients

1 1/2 pounds unsalted butter
1 1/2 quarts yellow onion, chopped fine
1/2 cup chopped garlic
2 cups celery, chopped fine
1 1/2 cups bell pepper, chopped fine
1 cup dark gumbo roux
1 cup light gumbo roux
1/2 teaspoon black pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon crushed red pepper
1 teaspoon paprika
2 tablespoons salt
6 cups shrimp stock
1 1/2 cans diced tomatoes
3 pounds shrimp, peeled and deveined

How To Make shrimp etouffee

Step 1

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.

Step 2

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).
Step 3

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).
Step 4

Add shrimp stock to pan mixture and bring to simmer; let cook for 15 minutes.
Step 5

Add shrimp and let cook for 3 minutes.
Step 6

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.
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