Sunday, January 30, 2011

Recipe: Shrimp Etouffee

    Since I had posted my menu for this past week, someone said they would like to have the Shrimp Etouffee with Rice Recipe. Here it is!
        I love Etouffee, any etouffee to be honest. There are so many different ways of cooking it, but I prefer mine a little thicker than some and more spicy. This recipe is one that came from a Louisiana cookbook that we have, and I just worked with it until I got it the way I like it. So do not be afraid to take away or add for your own taste. This recipe can also be cooked with crawfish instead of shrimp. I hope you enjoy it. As always, if you try it, be sure to let me know what you thought of it!
        • Shrimp Etouffee:
        • Ingredients:
        • 2 pounds shrimp
        • 1 stick butter 
        • 1 1/2 cups onions, diced
        • 1/2 cup celery, diced (I sometimes omit this as I am not a big cooked celery person.)
        • 1 cup  green bell peppers, diced (can be divided red and green or all green)
        • 1/2 cup diced tomatoes, drained (I use fresh tomatoes.)
        • 2 tbs garlic, minced
        • 1 bay leaf
        • 1 cup flour
        • 1 small can or 1/2 cup tomato sauce (If you enjoy making your own, go for it! Taste just as good!)
        • 2 quarts crawfish or shrimp stock or water (I personally use water.)
        • 1 cup sliced green onion tops
        • 1/2 cup fresh parsley, chopped
        • salt and Louisiana hot sauce to taste

        Directions:


        • 1. Melt butter and over medium high heat in two gallong cast iron Dutch oven or saucepot.
        • 2. Add onion, celery and bell peppers, tomatoes, garlic and bay leaf.
        • 3. Saute 4 or 5 minutes until veggies are wilted.
        • 4. Whisk in flour and stir constantly until flour is cooked. This is a white roux. Do not leave unattended and burn.
        • 5. Slowly add shrimp stock or water.
        • 6. Add tomato sauce and stir well.
        • 7. Simmer for 30 minutes, do not boil, stir about every five minutes.
        • 8. Mixture should have a sauce-like consistency, add a little water or stock if necessary, but don't over thin.
        • 9. Add crawfish tails or shrimp and cook until shrimp tturn pink. about 5-8 minutes. Do not overcook. Crawfish tails are precooked.
        • 10. Adjust salt and add several shakes Louisiana Hot Sauce, or to taste
        • 11. Add green onions and parsley and serve over cooked rice.
        • Note: Shrimp base can be purchased in paste form in gourmet groceries, but have a high salt content. Stock can be made by boiling shrimp heads and/or shells.
        Serve this with rice. Brown rice or white rice. They are both yummy! 

        Eat up!! 

        3 comments:

        1. such a cute blog! I am a huge saints fan! come enter our giveaway!

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        2. Yummy! Def going on the menu in the next two weeks.

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        3. This sounds delicious!! I'm definitely going to have to try this recipe...thanks for sharing, chickadee!

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