Ingredients
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 2 -3 garlic cloves, minced
- 1 lb raw shrimp, peeled and deveined
- 1 1/2 cups chicken broth
- 1/2 cup dark beer
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon red pepper flakes
- 4 -5 dashes Tabasco sauce
- 3 cups hot cooked rice
Directions
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Melt butter in large cast iron skillet.
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The cast iron is very important as this is what helps develop the very dark color of the roux.
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Blend in flour and stir over medium heat, until the roux is dark brown.
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Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
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This is the key to good etouffee.
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Don’t be tempted to turn up the heat, just keep stirring!
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Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
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Add all spices except parsley and cook another 5-10 minutes.
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Stir in shrimp, beer and broth and simmer 15 minutes.
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Add fresh parsley and simmer five more minutes.
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Serve etouffee over hot cooked rice.
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Serve with icy cold beer and very crusty French bread.