SHRIMP ÉTOUFFÉE

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Shrimp Étouffée

Shrimp Étouffée

Of all the creole and cajun dishes, this is my favorite! And I like mine dark!

Yield: 6 - 7 servings

PREP IT!

• 1 stick (½ cup) Butter, salted

• ½ cup Flour, all purpose

• 1 large (2 cups) Yellow onion, diced

• 1 small (1 cup) Green bell pepper, diced

• ½ small (½ cup) Red bell pepper, diced

• 2 stalks (½ cup) Celery, diced

• 12 cloves (4 tablespoons) Garlic, minced

• 1 tablespoon Tomato paste

• 2 tablespoon Taste Tutor Blackening Seasoning or Taste Tutor Nashville Hot Seasoning

• 2 tablespoons Taste Tutor Seasoning 101

• 1 teaspoon Cameroon pepper, dried (optional)

• 1 piece Dried smoked shrimp (optional)

• 2 large Bay leaves

• 4 cups Chicken broth, low sodium

• 2 pounds Shrimp, raw, peeled (save the peels)

• ¼ cup Parsley, fresh or dried, rough chopped

• ½ cup Green onions, sliced

• 2 cup Rice

• 2¾ cups Chicken broth, low sodium or Water

MAKE IT!

For Roux:

1. In a large pot or Dutch oven, over medium-high heat, heat butter and whisk together with flour until a smooth paste forms.  Continue to cook until a dark caramel color forms, stirring frequently, about 22 – 25 minutes. Set aside.

For Étouffée:

1. In the same pot or Dutch oven, heated to medium-high heat, add onion, peppers, celery, and garlic. Saute for 5 minutes.

2. Meanwhile, in a quart sized pot add shrimp shells and chicken broth. Bring chicken broth to a boil and then reduce heat to simmer for 10 minutes. Place a lid on the pot so too much water doesn’t evaporate while simmering. Strain the shrimp shells out of the chicken broth and discard them.

3. Add tomato paste, Taste Tutor Blackening Seasoning (or Taste Tutor Nashville Hot Seasoning), Taste Tutor Seasoning 101, and bay leaves to the pot of sautéed veggies. Saute for 2 minutes.

4. Add broth. Bring to a boil and then reduce heat to medium. Allow étouffée to cook until the broth has thickened. Add shrimp and allow to simmer until cooked through.

5. Once étouffée has thickened, add parsley and green onion, then remove from heat and smother over cooked rice.

For Rice:

1. In a separate pot or rice cooker, on medium low heat, cook 2 cups of rice in 2¾ cups of broth for 20-30 minutes until rice is tender. Enjoy étouffée with a little bit of rice!

Tip: Not only does your roux impart flavor, the color of your roux determines the color of your etouffee. For lighter colored étouffée cook the roux for less time and for darker colored étouffée cook the roux for more time.