Shrimp Étouffée

Name: Shrimp Étouffée
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Cajun And Creole
Ingredients: Shells from 2 pounds of shrimp; 1/2 large onion, chopped; top and bottom from 1 green pepper; 2 garlic cloves, chopped; 1 celery rib, chopped; 5 bay leaves; Étouffée; 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled); 1/4 cup vegetable oil or lard; Heaping 1/4 cup flour; 1 bell pepper, chopped; 1 to 2 jalapeño peppers, chopped; 1 large celery stalk, chopped; 4 garlic cloves, chopped; 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock; 1 tablespoon Cajun seasoning; 1/2 teaspoon celery seed; 1 tablespoon sweet paprika; Salt; 3 green onions, chopped; Hot sauce (Crystal or Tabasco) to taste

Instructions

Prep:20minCook:35min

Shrimp étouffée is a classic Cajun stew from Louisiana that's made with shrimp, the Holy Trinity, and a simple roux to thicken it up. Serve it over rice for an easy and delicious meal.

Updated at: Fri, 22 Nov 2024 11:36:57 GMT