Shrimp Etouffee Recipe @pinch

This is a really great Etouffee. I thought the heat it in was perfect. It reminded me of the first time I ever ate Etouffee. I kept on going back for A proper Etouffee must be cooked for hours, however this recipe has been toned down to 2 hours. You can also play with the heat index by adding or subtracting hot sauce, but once you have added it be prepared to reap what you sowed.

shrimp etouffee
Prep time: Cook time:
Recipe Cuisine: Cajun/Creole Recipe Category: Other Main Dishes Yield: 6 Servings
Ingredients :
  • 3 tablespoon(s) peanut oil
  • 3 tablespoon(s) ap flour
  • 1 large yellow onion, peeled and chopped
  • 1/2 large green bell peper, seeded and chopped
  • 3 - celery stalks, chopped
  • 4 clove(s) garlic, peeled and chopped
  • 3 ounce(s) tomato paste
  • 1 1/4 cup(s) beef broth, reduced sodium
  • 1 1/4 cup(s) white wine - dry or semi dry
  • 4 - bay leaves
  • 1 teaspoon(s) chopped fresh basil
  • 1 teaspoon(s) chopped fresh thyme
  • 2 tablespoon(s) hot sauce - favorite variety
  • 1 teaspoon(s) salt
  • 5 stick(s) green onions, chopped
  • 2 pound(s) p&d 31-36 shrimp
  • 1/4 cup(s) fresh chopped parsley
  • - cooked white or brown rice
Intructions :
  • Heat a large Dutch oven or stock pot over medium heat, then add in the oil and flour. Toast this to a peanut butter colored roux. The flour will completely incorporate into the oil and impart a wonderful nutty smell and taste after about 15 minutes. Keep a close eye and stir often, be careful not to burn the roux
  • Add in the yellow onion, bell pepper, celery and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the beef stock and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except shrimp, parsley and rice. Simmer, covered, for another 45 minutes
  • Check often to make sure the mixture does not burn. Add the shrimp and parsley and simmer for an additional 10-15 minutes, uncovered until shrimp are cooked and the seasoning are blended into the sauce
  • Serve over the cooked rice.

Rated 5/5 based on 89 Reviews

Keyword : shrimp-etouffee-Cajun/Creole-Other Main Dishes

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