Simply Divine Shrimp Etouffee
By
Marsha Gardner
@mrdick1950
1
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.
The secret is in the Roux.
Ingredients
- 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
- 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
SHRIMP STOCK
ETOUFFEE
How to Make Simply Divine Shrimp Etouffee
- 1SHRIMP 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. - 2ETOUFFEE:
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. - 3Slowly 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. - 4Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.
