This Shrimp Etouffee dish may not be the simplest or easiest recipe you come across but it is oh so enjoyable. As stated in the original recipe which can be found here, this is a “Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.” We couldn’t have put it better ourselves.

So save this one for a beautiful Saturday or Sunday afternoon and surprise the whole family with this hearty dish!

Ingredients

• 2tablespoon canola oil
• ¼cup flour
• 2Tablespoons butter
• ½cup green bell pepper diced
• ½medium onion diced
• 1/3cup chopped celery (about 1-2 sticks)
• 2teaspoons minced garlic
• 1teaspoons thyme fresh or dried
• 1bay leaf
• 1cup chopped tomatoes
• 2teaspoons Creole seasoning
• ½teaspoon smoked paprika
• 1teaspoon Worcestershire sauce
• 2cups Shrimp stock (sub with water)
• 1pound shrimp (peeled and deveined) reserve shrimp shells
• 2-3Tablespoons chopped parsley
• 2green onions chopped
• 1 teaspoon Hot sauce optional

Instructions

Shrimp Stock

1. Add a teaspoon or 2 of butter or oil to a sauce pan or skillet. Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme.  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns.    Add about 5 cups of water to it.
2. Bring to a boil, lower heat and let it simmer for 20 minutes
3. Remove from heat and strain using a sieve. Set stock aside.

Etouffee

1. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
2. Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color.  Don’t walk away from the stove during this process. It might burn.
3. Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
4. Then add, garlic, thyme and bay leaf – continue stirring about 2 minutes.
5. Next throw in about 1 cup chopped tomatoes, worcheshire sauce, paprika and creole seasoning and let it cook for 5 minutes.
6. Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer .Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, saute for about 5 minutes. Then throw it in at the last minute. You’ve got two options here – both work.
7. Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
8. Stir in, green onions, and chopped parsley.
9. Serve over hot cooked rice.

Recipe Notes

• Comparable to Gumbo and Jambalaya. Made with Southern holy trinity and the roux is not as dark as the gumbo.