Shrimp Etouffee

Name: Shrimp Etouffee
Ingredients: 1/2 cup oil; 1/2 cup all-purpose flour, plus extra flour, optional; 1 cup chopped yellow onion; 1/2 cup chopped green bell pepper; 1 cup chopped celery; 3 cloves garlic, finely minced; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon cayenne pepper, more if desired; 1 teaspoon Cajun seasoning; 1/2 cup minced green onions, plus extra for garnish; 1/2 cup minced fresh parsley leaves; 2 to 3 dashes hot sauce (recommended: Tabasco); 1 (8-ounce) can clam juice; 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel); Salt (Cajun seasoning has salt already); 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count); 1/2 stick butter; Rice, optional; Diced green onions, for garnish

20 ingredients

15 steps

Ingredients

1/2 cup oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves
2 to 3 dashes hot sauce (recommended: Tabasco)
1 (8-ounce) can clam juice
1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
Salt (Cajun seasoning has salt already)
2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
1/2 stick butter
Rice, optional
Diced green onions, for garnish

Directions

1

Note: To make roux, use oil instead of butter, because butter burns
2

Make the roux, mix oil and flour in a large heavy saucepan over low heat.
3

Whisk flour into the oil to form a paste.
4

Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
5

To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp.
6

Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.
7

Add 1 can clam juice and the tomatoes with their juice, stir to blend.
8

Add the salt, starting with 1 teaspoon, then add more if needed.
9

Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
10

Add shrimp and stir.
11

It will take about 3 minutes for shrimp to cook, don't overcook.
12

Remove from heat.
13

Add the butter and stir; the heat from the dish will melt the butter.
14

Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice.
15

Garnish with the green onions.