It is hard to talk about cajun and creole cuisine without mentioning etouffee and with good reason given how easy it is to make and how tasty it is! Etouffee is a thick stew that is made with a roux that is cooked until deep brown to ensure that it is full of flavour. The meat in etouffee is typically shellfish with crawfish and shrimp being two good choices and it is generally served over rice. The key to a good etouffee is definitely the roux and you want to cook the butter and flour for a good long time until it turns a deep golden brown before adding the veggies. Once the roux is done the rest of the recipe is nice and easy and absolutely worth the effort to make!
This is definitely one of those lick your plate clean dishes and the leftovers get even better the next day!
This shrimp etouffee is a great way to celebrate Mardi Gras!
A cajun and creole dish of shrimp in a tasty roux gravy.
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 4 cloves garlic
- 1 teaspoon thyme, chopped
- 2 cups shrimp stock
- 1 cup tomato, diced
- 1 tablespoon creole seasoning
- 1 tablespoon Worcestershire sauce
- 1 pound shrimp shelled and deviened
- hot sauce to taste
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons lemon juice (~1/2 lemon)
- 1/2 cup green onions, sliced
- 1/4 cup parsley, chopped
- Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
- Add the onion, celery and peppers and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook for a minute.
- Whisk in the stock, add the tomato, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
- Add the shrimp and cook until cooked, about 5 minutes.
- Season with hot sauce, salt and pepper to taste.
- Mix in the butter lemon juice, green onion and parsley and enjoy over cooked rice.
Tip: If you do not have shrimp stock, simmer the shrimp shells in chicken stock or beer for 30 minutes.
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