Shrimp Etouffee
Recipe type: Main Course
Cuisine: Creole, Cajun
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 4
2 Tbsp Creole or Cajun seasoning (Zatarain's, Chachere's, or Emeril's), divided 4 Tbsp unsalted butter, divided ½ Sweet or yellow onion, small chopped or large diced 1 Stalk celery, small chopped or large diced ¼ Cup bell pepper, or one Anaheim, or a large Jalapeno, diced ¼ Cup flour 1 Roma or other small tomato, diced 1½ Cup shrimp or seafood stock 2 Tbsp minced garlic 1 Small bundle fresh Thyme 2 Tsp Worcestershire sauce 1 Tsp hot sauce (Crystal, Louisiana, Tabasco, etc) ½ Cup green onions 3 Tbsp minced Italian parsley 1 to 1½ Lbs peeled and deveined shrimp (I prefer size 26-30) 1 Cup cut okra (I use frozen, but thaw before use) Salt, Black Pepper, Cayenne to taste Season shrimp with 1 Tbsp of Creole seasoning. Melt 3 tbsp butter in large cast iron skillet, pot or dutch oven. Add onions, pepper, and celery, saute until translucent. Whisk in flour to make a blonde roux, stirring constantly 3-5 minutes. Stir in remaining Creole seasoning. Add a small amount of shrimp stock, stirring well to form a paste. Add remaining stock gradually, whisking constantly. Bring to a boil, then reduce to simmer. Should be consistency of gravy, not soup or paste--add more stock if necessary. Add tomatoes, garlic, thyme, Worcestershire, and hot sauce, plus salt, pepper, and cayenne to taste. Simmer for 20-30 minutes. Add shrimp, okra, green onions, and parsley. Simmer for 10 minutes or until shrimp is cooked through. Add remaining 1 Tbsp butter, and stir in. Adjust seasonings, if necessary (it hasn't been for us). Serve over rice. Recipe by The Taste Place at https://www.thetasteplace.com/shrimp-etouffee-a-cajun-creole-classic/
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