Pair this hearty stew with some southern fried okra and cornbread and you can almost imagine that youre down in new orleans for mardi gras. Get a saute pan hot add a little oil to the pan and add the shrimp.
The key to a good etouffee is the roux.
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Shrimp etouffee. 1 to 2 jalapeno peppers chopped. Whisk flour into the oil to form a paste. Season the shrimp with the.
14 cup vegetable oil or lard. Heaping 14 cup flour. Stir the roux over medium heat.
Saute the shrimp quickly and cook until just done so they stay moist and tender. Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Ingredients 2 pounds shrimp shell on remove shells for use in the shrimp stock if not making your own stock.
Whisk flour into the oil to form a paste. Shrimp etouffee though it may sound very fancy etouffee is french for smothered and generally refers to a sort of stew in which the main ingredient is cooked in a rich gravy and served over white rice. To make roux use oil instead of butter because butter burns.
1 bell pepper chopped. Melt the butter in a large dutch oven set over medium heat. To make roux use oil instead of butter because butter burns.
Transfer shrimp to a large bowl. Let stand until juice. Continue cooking over low heat.
Etouffee which means smothered in french is a sort of stew that typically consists of a roux the holy trinity onion celery and bell pepper some garlic hot sauce and either shrimp crawfish or chicken. Bring the mixture to a boil and reduce to a simmer. Here shrimp take the center role.
Shrimp mix some of your seasoning or paprika if you dont want heat and chopped parsely. I like to add some diced tomatoes to mine but many etouffee recipes do not have tomato. 1 large celery stalk chopped.
Directions whisk paprika thyme oregano cayenne pepper garlic powder onion powder white pepper. Stir in scallions and parsley and simmer. Make the roux mix oil and flour in a large heavy saucepan over low heat.
Continue cooking over low heat and whisk continuously until the mixture turns a caramel color and gives off a nutty aroma about 15 to 20 minutes. Make the roux mix oil and flour in a large heavy saucepan over low heat. Shrimp etouffee is a cajun dish loaded with bold flavors cooked in butter and the holy trinity vegetables over rice thats ready in just 30 minutes.
Cook 5 more minutes. Stir in bell peppers and cook stirring often 5 minutes. Stir in hot sauce salt and pepper.
Drain shrimp in a colander for at least 15 minutes. Place white rice in center of bowl add etouffee. Cook the etouffee stirring occasionally for 45 minutes.
12 large onion chopped. Stir in broth and water and cook stirring constantly until mixture thickens 7 to 10 minutes. Add the flour and stir continuously to make a roux.
Stir in shrimp and cook stirring occasionally until shrimp turn pink about 5 minutes.
Shrimp Etouffee Pappadeaux
