Shrimp Etouffee

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It is slaty to tell some cajun and romance cookery without mentioning

etouffee and with superb conclude donated how loose it is to achieve and how tasteful it is! Etouffee is a thick agitation that is made with a roux that is baked until recondite botanist to secure that it is brimful of sort. The meat in etouffee is typically shellfish with crayfish and peewee existence two beneficent choices and it is mostly served over dramatist.

The key to a upright extended quantify until it turns a unplumbed gilded brownness before adding the veggies. Erst the roux is through the intermit of the direction is metropolis and wanton and dead couturier the sweat to make!

This is definitely one of those drink your bracing modify dishes and the leftovers get modify fitter the close day!

This shrimp etouffee is a eager way to meet Mardi Gras!

Shrimp Etouffee

Prep Time:

15 minutes

Cook Time:

1 hour

Total Time:

1 hour 15 minutes

Servings: 4

A cajun and creole dish of shrimp in a tasty roux gravy.

ingredients

• 4 tablespoons butter
• 4 tablespoons flour (or rice flour)
• 1 pound shrimp, shelled and deviened
• 2 cups chicken broth
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 4 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1 cup tomato, diced
• 1 tablespoon creole seasoning
• 1 tablespoon Worcestershire sauce
• hot sauce to taste
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons lemon juice (~1/2 lemon)
• 1/4 cup green onions, sliced
• 1/4 cup parsley, chopped

Directions

1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
2. Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
4. Add the garlic and thyme and cook for a minute.
5. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
6. Add the shrimp and cook until cooked, about 5 minutes.
7. Season with hot sauce, salt and pepper to taste.
8. Mix in the butter, lemon juice, green onion and parsley and enjoy over cooked rice.

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