Shrimp Étouffée

Place a scoop of rice in the center of the bowl
Then add the shrimp and sauce along the side of the rice
Use Tabasco on top.

Shrimp Stock: Start with making your seafood stock by using the heads and tails of the shrimp.  Put them in a sauce pot and add 1 TBSP pepper corns, 1 celery stalk with leaves chopped, 1 small carrot chopped, 1 garlic cloves chopped, 1/2 onions chopped two cups of water and bring to a boil and let rest. Then strain into a two cup measuring cup..

Tomatoes: 2 Roma tomatoes, cut a cross on the top and a cross on the bottom, blanch in hot water until the skin starts to come off, peel off skin, peel off the skin and chop.

Shrimp: Keep shrimp in frig until ready to use.

Make your own Cajun Spice:
¾ tsp paprika
¼ tsp thyme
¼ tsp oregano
¼ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp white pepper
¼ tsp black pepper
¼ tsp Old Bay

Start the Roux. 3 TBSP olive oil and 3 TBSP flour.

This is kind of like Gumbo only with tomato:

Fry the roux and whisk until it gets oak color.
Add the 1/2 onions  chopped and sauté in the roux with a whisk.
Add the 1 chopped celery, 1/2 green pepper chopped and 1/4 cup scallions chopped
Add the tomato and some beer and the some of the seafood stock
The idea is to make it a thick stock so add liquid until it starts to thicken and get a gravy
Add the shrimp and cook on medium for 20 minutes
Étouffée literally means to smother the food in gravy

 

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1 thought on “Shrimp Étouffée

  1. YUM! My family LOVES your Cajun recipes, especially. Three questions: Looks like maybe a pound of shrimp? When do you add the Cajun spice, and how much do you use? About how much does this make? Thanks Ron!

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