This dish, shrimp etouffee, is one of that cuisine’s crown jewels.
Elise Bauer
What Is Etouffee?
), and whether to use tomato or not.
Elise Bauer
We went with a roux, one seafood, Tabasco, and no tomato.
you’re free to alter this recipe to suit your own preferences.
If you use canned or pre-made stock, your prep time will go down to about 20 minutes.
Elise Bauer
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Shrimp Etouffee
you might use shrimp, crawfish, or crab for this recipe interchangeably.
Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes.
Elise Bauer
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.
Elise Bauer
It will last in the fridge for a week or frozen for up to three months.
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.
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Let this cook, stirring often, until it turns a very brown, about 10 minutes or so.
Add the garlic and cook another 2 minutes.
The roux will absorb the stock and seize up at first, then it will loosen.
Elise Bauer
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.
Elise Bauer
Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.
Add the green onions and hot sauce to taste.
Serve over white rice with a cold beer or lemonade.
Elise Bauer
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Elise Bauer
