New Orleans Shrimp Etoufee
By
Elaine Bovender
@Elaine55
1
★★★★★ 2 votes5
Ingredients
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·1 stck unsalted butter
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·2 tablespoons bacon grease
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·1/2 cup all purpose flour
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·1/2 red bell pepper, chopped
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·1/2 green pepper, chopped
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·1/2 yellow pepper, chopped
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·3 cloves garlic, chopped
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·2 sweet onions, chopped
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·1-10 ounce can rotel tomatoes
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·4 slices maple flavored bacon
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·1 pound andouille sausage, chopped
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·1 cup dry white wine
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·1 cup heavy cream
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·2 bay leaves
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·1 tablespoon tony chachere's creole seasoning
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·1/2 tablespoon white pepper
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·1/2 tablespoon black pepper
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·1/2 tablespoon cayenne pepper
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·4 cups chicken stock
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·2 pounds shrimp, peeled and deveined
How to Make New Orleans Shrimp Etoufee
- Using a high-walled skillet, melt butter and bacon grease. Add flour and cook over medium heat stirring constantly until roux turns to a dark beige color (about 25-30 min).
- Add chopped vegetables and Rotel tomatoes. Continue to stir about 15 minutes until vegetables have cooked down. Add the bacon and sausage, white wine and heavy cream. Stir over heat for about 10 more minutes.
- Add seasonings and chicken stock and cook on medium heat for 30 to 45 minutes. Once all ingredients have cooked together, add shrimp and cook until pink. Serve over cooked rice.