Shrimp Etouffee

Another great tasting dish from Louisiana that will dance a hot jig with your taste buds.

This dish can be made mild to scorching depending on your taste. Mine has heat to it as that is how I was taught this recipe just outside Golden LA.

I have made this where no heat was detected and hot enough that you couldn’t stop putting it in your mouth because of the heat, {tears included free of charge}. As Long as the roux is made right at the start, this recipe is pretty easy to make and enjoyed by 98% of those that have tried it. {Chicken or sausage can be substituted for the shrimp.}

The Roux

• 1/4 cup or 1/2 stick unsalted butter
• 1/4 cup all purpose flour

Melt butter slowly in a heavy skillet over medium heat slowly adding in the flour stirring this constantly 15 – 20 minutes until the mix resembles the color of peanut butter. Make sure this doesn’t burn!

Remaining ingredients

The Trinity

• 2 stalks celery diced
• 1 green bell pepper chopped
• 1 large sweet onion chopped

The Rest

• 1 cup fish stock {chicken stock works fine}
• 2 tomato’s – chopped
• 2 gloves garlic – minced
• 1/2 tsp cayenne powder
• 2 tbsp tabasco sauce
• 2 tbsp old bay seafood seasoning
• 1 tbsp ground black pepper
• 2 lb. medium or large sized shrimp peeled and divined
• rice – 1 cup per serving is what I usually figure on.

When the roux is looking like Skippy then it’s time to add the Trinity, add the celery, bell pepper and onion and let sauté for 5 minutes. Stir in stock, tomato’s, garlic, and seafood seasoning. Cover and reduce heat to low and simmer 20 minutes, stirring occasionally.

Add hot sauce, cayenne pepper, black pepper, and shrimp. Cook until shrimp are opaque in color. Serve over rice.

After having a belly full of Cajun love come back and let me know how you liked it, Have a great Memorial Day Week-end my friends.

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