Shrimp Étouffée
The perfect dish to celebrate Mardi Gras!
Servings: 4 people
Ingredients
Shrimp Stock
- Shells (including tails) from 1.5 pounds of shrimp
- 1 Medium white onion, chopped
- 1 Jalapeño pepper, chopped (do not seed)
- Top of one green pepper, chopped
- 4 Garlic cloves, minced
- 1 Stalk of celery, chopped
- 4 Bay leaves
- 8 cups Water (2 quarts)
Étouffée
- ⅓ cup Vegetable oil
- ⅓ cup Flour
- 2 Celery stocks, chopped
- 1 Green bell pepper, chopped
- 1 Medium white onion
- 2 Jalapeño peppers, seeded and minced
- 4 Garlic cloves, minced
- 3 cups Shrimp stock
- 1 tbsp Cajun seasoning
- 2 tsp White pepper (more or less to taste)
- 1 tsp Cayenne pepper (more or less to taste)
- Salt (if needed)
- 1.5 lbs Fresh shrimp, peeled with no tails
- 3 Scallions, minced
Instructions
Shrimp stock
- Peel the shrimp and throw the shells, including tails, into a stock pot. Add the copped onion, jalapeño, green pepper, garlic, celery and bay leaves. Pour water to cover. Simmer on medium heat for 45 minutes.
- Strain the stock into a large pan and discard the shells and vegetables. Set strained broth aside.
Étouffée
- In a large pot or Dutch oven, heat the oil over a medium flame. Add the flour and stir vigorously until smooth. The roux will darken as you cook this, stirring constantly to prevent burning. Be patient. Cook until it reaches a medium brown in color, about 10 minutes.
- Add the vegetables and cook in the roux for about 4 minutes, stirring constantly.
- Add 3 cups of broth to the pot and stir as it thickens. Let it come to a slow boil and keep an eye on it as it thickens.
- Add the spices. Tony Chachere's is alway a NOLA favorite. Add the cayenne and white pepper to taste.
- Add the shrimp to the pot and cook for at least five minutes until opaque. Add more stock if it is too thick. Adjust seasonings. Take off the heat and let sit for at least 10 minutes.
- Serve with white rice.
Notes
