Ingredients: |
Ingredients: 6 T unsalted butter
½ cup all purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 T minced garlic
1 (14.5 ounce can diced tomatoes
2 bay leaves
2 tsp salt
½ tsp cayenne pepper
2 T Essence, recipe follows
1 quart shrimp stock
3 lb. medium shrimp (21-25 count per pound), peeled/deveined
¼ cup chopped parsley leaves
Steamed Mahatma long grain white rice
½ cup thinly sliced green onion tops, for garnish
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Directions: |
Directions:Step 1:
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
Step 2:
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Step 3:
Serve immediately over steamed white rice and garnish with sliced green onion tops. |
This recipe for Shrimp Etouffee is from