Shrimp Etouffee

This is one of my favorite recipes ever.  I got it from a recipe book I got when I was 12 at the Outer Banks.  Everything in this book is delicious.  This just happens to be one of my favorite though.

Here are all of the ingredients for this dish.

I would advise to do all of the prepping before you start cooking.  Put all of the onions and celery in a bowl together, cut up the parsley and take the tails off your shrimp.

This brand of stock is my favorite.  It is endorsed by the American Heart Association (for salt content) and they have chicken broth with low sodium.  This is also the only brand that sells seafood stock.  Honestly, I think the recipe would be fine with chicken stock, but I like to follow the recipe.  You can get all of them at Kroger.

The first step is to melt the butter in the pan and add the flour.  You are making what chef call Roux.

It will look mushy at first.

Just let it cook.  This is the most tedious part of the process.  It will start to thin out and turn brown.  Stir it every once in a while to mix it up.

It is done when it turns a dark brown like this.

You are then going to add your garlic, onions, and celery.  Cook for about 10 minutes.  The smell is amazing!

Next you will add the broth and tomato paste.

Next add the shrimp, parsley, tomatoes, and spices. Cook for about 20 minutes (or until rice is done).

This would be about the time to start prepping boiling water for the rice.

 Serve the Etouffee with a scoop of rice. 

Enjoy!

 

 

 

 

Ingredients

• 1/4 Cup Butter
• 3 Tablespoons flour
• 1/2 Cup Chopped Green Onions
• 1 1/2 Cup Minced Onion
• 1/2 Cup Celery
• 2 Cloves Minced Garlic
• 3 Teaspoon Tomato Paste
• 2 Cups Fish Stock
• 1 Cup Tomatoes
• 2 Cups Crayfish or Shrimp
• 1/4 Chopped Fresh Parsley
• 2 Teaspoons Salt
• 1/2 Teaspoon Pepper
• 3/4 Teaspoon Cayenne Pepper (more if you like it spicy)

Directions

1. Melt butter in large saucepan.
2. Remove from heat, stir in flour and blend until smooth.
3. Return to heat and cook, stirring until roux is a really dark brown.
4. Stir in onions, celery and garlic.
5. Cook for 10 minutes.
6. Mix in tomato paste and fish stock.
7. Stir in tomatoes, shrimp, parsley, salt, black pepper, and cayenne pepper.
8. Cover and simmer for 20 minutes.
9. Serve over rice.