Shrimp Etouffee – Cajun Style

Name: Shrimp Etouffee – Cajun Style
Yield: 4 servings
Cuisine: American
Ingredients: Shrimp Stock:; Shells / tails from peeled shrimp; Scraps of onion, bell pepper, celery; Old Bay Sesaoning; 3 cups water; 1 tbs. tomato paste; Meal:; 1.5 lb. med-lrg raw shrimp (peeled, tail off); Dash Old Bay seasoning & paprika; 3 slices bacon; 1/2 green bell pepper (finely chopped); 1/2 red bell pepper (finely chopped); 1 jalapeno pepper (sliced with seeds); 2 stalks celery (diced); 1 medium yellow onion (chopped); 2 garlic cloves (peeled, smashed); 4 tbs. butter; 1/4 cup flour; 2 cups shrimp stock; 1 tsp. Cajun seasoning (optional); Dash salt, pepper, paprika, and thyme; Dash red pepper flakes; 1 bay leaf; 1/2 cup green onions (sliced); 1/3 cup fresh parsley (finely chopped); 2 cups cooked rice

Rick M @RickM_PTC

PTC, GA.

Etouffee is French, translated it means "smothered." It is a bit thicker and gravy-like compared to Shrimp Creole. “Cajun” style – Etouffee uses no tomatoes, however tomato paste is used here as thickening agent along with a mid-dark roux. For Creole style Etouffee, add a can of chopped tomatoes.
Things get started here with the basic “holy trinity” (onions, peppers, & celery) and a good stock is necessary. Adjust the ingredients (substitute crawfish) and seasonings (add cayenne) to your liking and ... “Laissez les bon temps rouler” [Let the good times roll!]

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Ingredients

4 servings

Shrimp Stock:
Shells / tails from peeled shrimp
Scraps of onion, bell pepper, celery
Old Bay Sesaoning
3 cupswater
1 tbs.tomato paste
Meal:
1.5 lb.med-lrg raw shrimp (peeled, tail off)
DashOld Bay seasoning & paprika
3 slicesbacon
1/2green bell pepper (finely chopped)
1/2red bell pepper (finely chopped)
1jalapeno pepper (sliced with seeds)
2 stalkscelery (diced)
1medium yellow onion (chopped)
2garlic cloves (peeled, smashed)
4 tbs.butter
1/4 cupflour
2 cupsshrimp stock
1 tsp.Cajun seasoning (optional)
Dashsalt, pepper, paprika, and thyme
Dashred pepper flakes
1bay leaf
1/2 cupgreen onions (sliced)
1/3 cupfresh parsley (finely chopped)
2 cupscooked rice

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Steps

1

Peel the shrimp then season them and set aside in the refrigerator. Prepare the vegetables and set aside as well.
2

Add the shells / tails to a pot along with tops of bell peppers, chunks of celery stalk with leaves, ends of onion, the water and Old Bay seasoning. Bring to a slight boil, then add the tomato paste and simmer for 20 minutes. Strain the liquid.
3

In a large pot, add the bacon, cook until done and remove. In the bacon grease, add the peppers and celery and sauté for 3-4 minutes. Add the onion and sauté until translucent, and then add the garlic for 1 minute. Place the vegetables in a bowl, and set aside.
4

For the roux, melt equal amounts of butter (to flour) in the pot over medium heat. Gradually whisk in 1/4 cup flour. Continue to whisk constantly until the roux is a bit darkish brown about 8-15 minutes. [The timing varies depending on the pan, the heat, etc.]
5

Add the vegetables to the roux and mix. Reduce the heat to medium-low and add the shrimp stock and all the seasonings. Simmer for 20 minutes with a lid slightly covered. Add the shrimp and cook for 7-10 minutes over medium heat. [Add green onions at the end of the cooking time]
6

Serve by ladling the shrimp and sauce around mounded cooked rice in the center of the bowl. Garnish with more green onion and chopped parsley. Enjoy with some crusty bread or cornbread.