Shrimp Etouffee.... pronounced ay-2-fay... is a Cajun dish of shellfish served over rice (sometimes grits)... usually made of shrimp... and sometimes crawfish... it's easy to make... and delicious with its bit of zip.
This recipe is slightly adapted from an Emeril recipe.
The recipe calls for shrimp stock... which is easy to make.. but will add considerably to the time it takes to make this dish... I recommend you make it the day before and store it in the fridge... or you can substitute fish stock that you can purchase or... if in a real pinch.. you can use chicken stock... keep in mind though if you use chicken stock it will take away some of the shrimp taste of this dish.
The shrimp stock can be refrigerated up to 3 days or frozen up to 2 months.
I use butter in this recipe not olive oil as other recipes suggest... I think the butter flavor makes a difference... you will need to stir it constantly when combined with the flour... otherwise it may burn... adjust your heat a bit if it is browning too much... you want a deep caramel color.
After adding the vegetables to the butter/flour mixture.. it will be slightly pasty .. that's okay.. just stir it frequently.
I use Hunt's canned tomatoes... I used the Spicy Red Pepper variety... you can use whatever one you prefer... just remember you may have to adjust the seasoning.
I make my own Cajun seasoning... the recipe is written with that in mind... if you use a commercial brand or your own seasoning blend... you will have to adjust the seasoning to your taste.
All you need:
3 tablespoons butter
1/4 cup flour
1 very large onion, diced
1 green pepper, diced
1/2 red pepper, diced
3 garlic cloves, minced
2 stalks celery, diced
1 bay leaf
1 can Hunt's Tomatoes Spicy Pepper variety
1 1/2 tablespoons Cajun Seasoning, divided **See TIPS
2 cups shrimp stock
1 pound medium shrimp (21-25 count), peeled and deveined
2 tablespoons chopped parsley
2 green onions (green tops only), chopped (for garnish)
Additional chopped parsley for garnish
White rice (for serving)
For the Shrimp Stock:
About 2 pounds shrimp shells
2 quarts water
3 carrots, rough chopped
1 medium onion rough chopped
1 celery, rough chopped
2 garlic cloves, chopped
3-4 stems fresh parsley
1 bay leaf
Sprinkling of pepper
1/4 teaspoon dried thyme
All you need to do:
In a large Dutch oven or pot, melt the butter over medium heat. Add the flour to make a roux. Stir until smooth and keep stirring until it is a caramel color. Add the onions, peppers, celery and garlic and stir well. Cook until the vegetables are soft, about 10 minutes. Add 1 tablespoon of the Cajun seasoning. (Reserving the remaining 1/2 tablespoon of Cajun seasoning for the shrimp).
In a bowl, sprinkle the shrimp with the reserved 1/2 tablespoon of Cajun seasoning. Store in the fridge until needed.
Add the remaining ingredients, EXCEPT the shrimp, chopped parsley, garnish and white rice, to the pot and bring to a boil over high heat. Reduce the heat and simmer for 45 minutes. Stir occasionally.
Add the seasoned shrimp to the pot and cook for about 5 minutes or until they are cooked through. Add the chopped parsley and stir.
Serve immediately over white rice and garnish with the green onions and additional chopped parsley.
To make the shrimp stock (if you are making it):
Rinse the shrimp shells under cold running water. Place them and all other stock ingredients info a large pot. Bring to a boil and skim the foam from the top using a ladle. Lower the heat to a simmer and simmer for about an hour. Strain the stock through a fine mesh strainer. Cool completely and refrigerate. Stock can be refrigerated for up to 3 days or frozen in an air tight container for up to 2 months.