Shrimp Etouffee

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
6 to 8 as a main course, or 10 to 12 as part of a buffet
Level:
Easy

Ingredients
  • 1/2 cup oil
  • 1/2 cup all-purpose flour, plus extra flour, optional
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped celery
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper, more if desired
  • 1 teaspoon Cajun seasoning
  • 1/2 cup minced green onions, plus extra for garnish
  • 1/2 cup minced fresh parsley leaves
  • 2 to 3 dashes hot sauce (recommended: Tabasco)
  • 1 (8-ounce) can clam juice
  • 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
  • Salt ( Cajun seasoning has salt already)
  • 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
  • 1/2 stick butter
  • Rice, optional
  • Diced green onions, for garnish
Directions

Note: To make roux, use oil instead of butter, because butter burns

Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.


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