Shrimp Etouffee

Categories: Fish/Seafood

Ingredients

• 1-2 lbs shrimp, deveined and peeled
• 2 T. cajun seasoning
• 4-8 T. butter
• 1/3-1/2 cup flour
• 1/2-1 cup chopped onion
• 1/2-1 cup chopped celery
• 1/2-1 cup red bell pepper
• 2 T. minced garlic
• 1 tsp. Thyme
• 2-3 tsp. Worcestershire sauce
• 1 tsp. hot sauce
• 3/4-1 cup fresh tomatoes, diced
• 1 1/2-3 cups water mixed with 1-2 tsp. chicken soup base or use canned chicken broth
• 1/2 cup thinly sliced green onion
• 3 T. minced fresh Italian parsley
• 1/2-1 tsp. salt, to taste
• 1/2-1 tsp. pepper, to taste
• 1/4-1 tsp. cayenne pepper, to taste
• 2 T. lemon juice, optional
• 5-6 cups cooked rice

Directions

1. Season the shrimp with 1 T. cajun seasoning and set aside to marinade. Melt half of the butter in a large cast iton or heavy duty skillet over medium heat. Stir in the flour and cook, stirring constantly, until the roux is the color of peanut butter, about 10-15 minutes. Add the onions, celery and bell pepper and cook until translucent, stirring regularly, about 5-10 minutes. Stir in the remaining cajun seasoning, garlic, thyme, Wocestershire sauce and hot sauce. Cook for 5 minutes. Stir in the tomatoes. Add a small amount of the chicken stock or broth and stir well to form a paste. Add remaining stock gradually, stirring constantly so it is nice and smooth. Bring to a boil an then reduce the heat to a simmer for 30-60 mitutes. Boiling will insure the roux does its job and thickens the sauce.

2. You may need to add a little more stock after the simmer stage to insure the end result is the consistency of a gravy—not too thick, not too thin. Add the shrimp, green onions and parsley and simmer for 10 more minutes or until the shrimp is cooked through. Stir in the remaining butter if desired and salt, pepper and cyaenne to taste. A little lemon juice may add a little flavoe. Serve over rice.

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