Shrimp Étouffée

Ingredients:

• 2 Tbsp Creole Seasoning
• 4 Tbsp Unsalted Butter
• 1/2 Cup Onion, Finely Chopped
• 1/4 Cup Celery, Finely Chopped
• 1/4 Cup Bell Pepper, Finely Chopped
• 1/4 Cup Flour
• 3/4 Cup fresh Tomatoes, diced
• 1 1/2 Cups Shrimp Stock
• 2 Tbsp Minced Garlic
• I bundle of Fresh Thyme
• 2 tsp Homemade Worcestershire Sauce
• 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
• 1/2 Cup Green Onions, thinly sliced
• 3 Tbsp minced Italian Parsley
• 2 lb Good Quality Shrimp, Peeled and Deveined, Save shells for the stock
• 3 Tbsp Unsalted Butter
• Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste
• 1 Recipe Creole Boiled Rice

Directions:

• Season the shrimp with 1 Tbsp of the Creole Seasoning.
• Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent.
• Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes.
• Stir in the remaining Creole Seasoning.
• Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. (You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.)
• Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
• Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
• Serve over Creole Boiled Rice.

Notes:

• Serves 4 as an Appetizer or 2 as a Large Entree.

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Recipe from - Nola Cuisine: Shrimp Etouffee

submitted by /u/acquiesce
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