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Spicy Shrimp Etouffee
(Or crawfish – good either way!)
Mix the following seasonings and set aside:
teaspoons salt
1 teaspoon black pepper
teaspoons ground red pepper
1 teaspoon dried sweet
1 teaspoon white pepper
basil leaves
½ teaspoon dried thyme leaves
Chop up the following vegetables and place in same bowl:
¼ cup chopped onion
¼ cup chopped green bell
¼ cup chopped celery
pepper
In a separate bowl:
1 cup very finely chopped green onions
Peel 2 pounds of shrimp
Boil 3 to 4 cups of water with the shrimp peelings to make a stock, or use Knorr’s Shrimp Bouillon. You can also use plain water is you wish.
In a heavy cast iron skillet, heat 7 tablespoons of oil until very hot or it begins to smoke, and then add ¾ cup of all purpose flour. Stir with whisk until smooth. Continue cooking until roux is dark red-brown or about 3 to 5 minutes. (Be careful not to let it scorch.) Remove from heat and immediately add the first three vegetables and 1 tablespoon of the seasoning stirring with wooded spoon. Set aside and let cool.
In a 2 quart saucepan bring 2 cups of the stock to a boil over high heat.
Gradually add the roux and whisk until thoroughly dissolved. Reduce heat and cook about 2 minutes longer, whisking constantly. Do not scorch.
In a 4 quart saucepan melt 1 stick of butter over medium heat. Stir in the shrimp and green onions. Sauté about 1 minute, stirring constantly. Add the remaining stick of butter, stock mixture from above, and the remaining stock. Cook until the butter melts and is mixed in the sauce about 4 to 6 minutes. Add the remaining seasoning, stir well and serve over rice.
NOTES:
1. Like most Cajun foods, this is very spicy. You can tone it down by only using ½ the amount of seasoning mixture. Don’t leave anything out, just cut it in half.
2. You can substitute crawfish if you prefer.
3. This recipe is time consuming so please allow plenty of time to prepare.
You can make it ahead of time and let it rest in the pot and warm before serving. I actually like to do this as it gives the seasonings time to add additional flavor.
Mix the following seasonings and set aside:
teaspoons salt
1 teaspoon black pepper
teaspoons ground red pepper
1 teaspoon dried sweet
1 teaspoon white pepper
basil leaves
½ teaspoon dried thyme leaves
Chop up the following vegetables and place in same bowl:
¼ cup chopped onion
¼ cup chopped green bell
¼ cup chopped celery
pepper
In a separate bowl:
1 cup very finely chopped green onions
Peel 2 pounds of shrimp
Boil 3 to 4 cups of water with the shrimp peelings to make a stock, or use Knorr’s Shrimp Bouillon. You can also use plain water is you wish.
In a heavy cast iron skillet, heat 7 tablespoons of oil until very hot or it begins to smoke, and then add ¾ cup of all purpose flour. Stir with whisk until smooth. Continue cooking until roux is dark red-brown or about 3 to 5 minutes. (Be careful not to let it scorch.) Remove from heat and immediately add the first three vegetables and 1 tablespoon of the seasoning stirring with wooded spoon. Set aside and let cool.
In a 2 quart saucepan bring 2 cups of the stock to a boil over high heat.
Gradually add the roux and whisk until thoroughly dissolved. Reduce heat and cook about 2 minutes longer, whisking constantly. Do not scorch.
In a 4 quart saucepan melt 1 stick of butter over medium heat. Stir in the shrimp and green onions. Sauté about 1 minute, stirring constantly. Add the remaining stick of butter, stock mixture from above, and the remaining stock. Cook until the butter melts and is mixed in the sauce about 4 to 6 minutes. Add the remaining seasoning, stir well and serve over rice.
NOTES:
1. Like most Cajun foods, this is very spicy. You can tone it down by only using ½ the amount of seasoning mixture. Don’t leave anything out, just cut it in half.
2. You can substitute crawfish if you prefer.
3. This recipe is time consuming so please allow plenty of time to prepare.
You can make it ahead of time and let it rest in the pot and warm before serving. I actually like to do this as it gives the seasonings time to add additional flavor.