Shrimp Etouffee

Name: Shrimp Etouffee
Ingredients: 6 tablespoons unsalted butter; 1/2 cup all-purpose flour; 4 cups chopped onions; 2 cups chopped green bell peppers; 2 cups chopped celery; 2 tablespoons minced garlic; 1 (14.5-ounce) can diced tomatoes; 2 bay leaves; 2 teaspoons salt; 1/2 teaspoon cayenne pepper; 2 tablespoons Essence, recipe follows; 1 quart shrimp stock; 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined; 1/4 cup chopped parsley leaves; Steamed white rice, for serving; 1/2 cup thinly sliced green onion tops, for garnish

16 ingredients

36 steps

Ingredients

6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish

Directions

1

Melt the butter in a large Dutch oven set over medium heat.
2

Add the flour and stir continuously to make a roux.
3

Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes.
4

Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
5

Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence.
6

Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
7

Bring the mixture to a boil, and reduce to a simmer.
8

Cook the etouffee, stirring occasionally, for 45 minutes.
9

Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute.
10

Cook the shrimp for 5 to 7 minutes, or until they are cooked through.
11

Add the chopped parsley to the pot and stir to combine.
12

Serve immediately over steamed white rice and garnish with sliced green onion tops.
13

2 1/2 tablespoons paprika
14

2 tablespoons salt
15

2 tablespoons garlic powder
16

1 tablespoon black pepper
17

1 tablespoon onion powder
18

1 tablespoon cayenne pepper
19

1 tablespoon dried oregano
20

1 tablespoon dried thyme
21

Combine all ingredients thoroughly.
22

1 pound (about 1 quart) shrimp shells and heads
23

1 cup coarsely chopped yellow onions
24

1/2 cup coarsely chopped celery
25

1/2 cup coarsely chopped carrots
26

3 smashed garlic cloves
27

1 bay leaf
28

1 teaspoon black peppercorns
29

1 teaspoon dried thyme
30

2 teaspoons salt
31

Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
32

Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat.
33

Skim to remove any foam that rises to the surface.
34

Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
35

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
36

Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.