"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Étouffée Recipe

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This recipe for Shrimp Étouffée is from Mike's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 Tbsp (½ stick) butter
¼ c all-purpose flour
½ large onion, chopped (or 1 small)
2 green bell peppers, chopped
4 stalks celery, chopped
3 c (24oz) V8 juice
1 lb shrimp, peeled and deveined
tabasco sauce (optional)
1 Tbsp Creole seasoning, to taste (Tony Chachere's)*
½ tsp salt, to taste
¼ tsp pepper, to taste

*Alternative to pre-mixed Creole seasoning
1½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried thyme
¼ tsp dried basil
¼ tsp cayenne pepper

1. Chop onion, bell pepper and celery. Set aside.
2. Melt butter in a large pot over medium heat. Add flour and cook, stirring continuously, until the roux turns light brown, about 6-8 minutes.
3. Add onion, bell pepper, and celery and cook until slightly softened, stirring frequently.
4. Gradually add V8 juice, stirring in between each addition until smooth. Bring to simmer and add tabasco sauce (optional), creole seasoning, and salt and pepper to taste.
5. Add shrimp and simmer until shrimp is just cooked, 10-12 minutes

Serve over rice




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