Simply Divine Shrimp Etouffee

1
Marsha Gardner

By
@mrdick1950

On our first visit to -Orleans in the late 1980's I had Etouffee at least times in the week that we were there. I bought several cookbooks and this is the recipe I have fine tuned over the years.

The secret is in the Roux.

Rating:

★★★★★ 3 votes

Comments:
Serves:
4-6

Ingredients

  • SHRIMP STOCK

  • ·
    shells from 2 pounds shrimp
  • 1/2 large
    onion, chopped
  • 1 large
    green bell pepper, cut in chunks
  • 2 clove
    garlic, chopped
  • 1
    celery stalk, chopped
  • 5
    bay leaves
  • ETOUFFEE

  • 2 lb
    shrimp
  • 1/4 c
    lard or oil
  • heaped 1/4 c
    all purpose flour
  • 1/2 large
    onion, chopped
  • 1 large
    green, red, orange or yellow bell pepper, chopped
  • 1-2
    jalapeno peppers, chopped
  • 2
    celery stalks, chopped
  • 4 clove
    garlic, chopped
  • 1 pt
    shrimp stock
  • 1 Tbsp
    tomato, chopped
  • 1 Tbsp
    cajun seasoning
  • 1/2 tsp
    celery seed
  • 1 Tbsp
    paprika, sweet mild
  • ·
    kosher salt to taste
  • 3-4
    green onions, chopped
  • ·
    hot sauce or tabasco to taste
  • ·
    rice for serving

How to Make Simply Divine Shrimp Etouffee

Step-by-Step

  1. SHRIMP STOCK:
    Pour 2 quarts of water into a pot and add all the remaining stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes.

    Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week or may be frozen.
  2. ETOUFFEE:
    Start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.

    Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
  3. Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint.

    Add the tomato,Creole seasoning, thyme, celery seed, Worcestershire sauce and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.
  4. Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Printable Recipe Card

About Simply Divine Shrimp Etouffee

Course/Dish: Fish Seafood




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