Shrimp Etouffee
Wednesday, July 15, 2020
Etouffee is cajun stew, traditionally made with crawfish and then served on white rice. Crawfish are very seasonal and unless you are in the south they are difficult to get fresh.
Ingredients
3 Tbsp. vegetable oil
3 Tbsp. all-purpose flour
1 medium yellow onion, diced
2 stalks celery, diced
1 medium green bell pepper, diced
2 garlic cloves, minced
2 sprigs thyme leaves, fresh
¼ tsp. cayenne pepper
1 tsp. smoked paprika
1 14oz. can of diced tomatoes
1 qt. chicken stock
3 Tbsp. unsalted butter
2 lbs. fresh shrimp, shelled
4 green onions, finely chopped
1 tsp. Worcestershire sauce
2 dashes Tabasco
3 cups cooked white rice
Instructions
In a large pan, heat the oil over medium-high heat.
Whisk the flour into the hot oil. It should immediately sizzle. Keep whisking and reduce the heat to medium.
Continue to whisk the roux until it takes on a dark brown color.
Add the onions and reduce the heat to medium. Cook the onion until they carmelize.
Add the celery, green bell peppers, garlic, thyme, cayenne pepper, and paprika. Cook for 5 minutes.
Now add the tomatoes and chicken stock. Increase heat to high and bring to a boil.
Reduce the heat to medium and allow the etouffee to simmer for 5 - 7 minutes, stirring often.
Reduc the heat to low. Stir in the butter.
Add the shrimp, Worcestershire sauce and Tasasco. Cook until the shrimp become pink and opaque.
Serve in individual bowls over the rice.
Tags
Main
