Shrimp Étouffée
"Though it may sound very fancy, étouffée is French for "smothered" -- and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice. Here, shrimp take the center role...."
INGREDIENTS
•
6 tablespoons unsalted butter
•
1/2 cup all-purpose flour
•
4 cups chopped onions
•
2 cups chopped green bell peppers
•
2 cups chopped celery
•
2 tablespoons minced garlic
•
One 14.5-ounce can diced tomatoes
•
2 bay leaves
•
2 teaspoons salt
•
1/2 teaspoon cayenne pepper
•
2 tablespoons Emeril's Original Essence
•
1 quart Shrimp Stock
•
3 pounds medium shrimp (21 to 25 per pound), peeled and deveined
•
1/4 cup chopped fresh parsley
•
Steamed white rice, for serving
•
1/2 cup thinly sliced tender green onion tops, for garnish
Comments & Reviews
Just A Pinch Sweepstakes