Name: Shrimp Étouffée
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Optional Shrimp Stock: -; Shells from 2 pounds of shrimp -; 1/2 large onion, chopped -; top and bottom from 1 green pepper -; 2 garlic cloves, chopped -; 1 celery rib, chopped -; 5 bay leaves -; Étouffée -; 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled) -; 1/4 cup vegetable oil or lard -; Heaping 1/4 cup flour -; 1/2 large onion, chopped -; 1 bell pepper, chopped -; 1 to 2 jalapeño peppers, chopped -; 1 large celery stalk, chopped -; 4 garlic cloves, chopped -; 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock -; 1 tablespoon Cajun seasoning -; 1/2 teaspoon celery seed -; 1 tablespoon sweet paprika -; Salt -; 3 green onions, chopped -; Hot sauce (Crystal or Tabasco) to taste -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Étouffée

1. Optional Shrimp Stock: -

2. Shells from 2 pounds of shrimp -

3. 1/2 large onion, chopped -

4. top and bottom from 1 green pepper -

5. 2 garlic cloves, chopped -

6. 1 celery rib, chopped -

7. 5 bay leaves -

8. Étouffée -

9. 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled) -

10. 1/4 cup vegetable oil or lard -

11. Heaping 1/4 cup flour -

12. 1/2 large onion, chopped -

13. 1 bell pepper, chopped -

14. 1 to 2 jalapeño peppers, chopped -

15. 1 large celery stalk, chopped -

16. 4 garlic cloves, chopped -

17. 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock -

18. 1 tablespoon Cajun seasoning -

19. 1/2 teaspoon celery seed -

20. 1 tablespoon sweet paprika -

21. Salt -

22. 3 green onions, chopped -

23. Hot sauce (Crystal or Tabasco) to taste -

How to cook deliciously - Shrimp Étouffée

1. Stage

Make the optional shrimp stock: If you don't already have prepared stock, pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

2. Stage

Make the roux: Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no clumps. Let this cook, stirring often, until it turns a very brown, about 10 minutes or so.

3. Stage

Add the vegetables: Add the celery, green pepper, jalapeño and onion, mix well and cook over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

4. Stage

Slowly add the shrimp stock, then the seasonings and the shrimp: Measure out 2 cups of the shrimp stock and slowly add it a little at a time, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock as needed to make a sauce about the thickness of syrup. Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

5. Stage

Finish and serve: Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade. Did you enjoy this recipe? Let us know with a rating and review!