Shrimp Etouffee

Name: Shrimp Etouffee
Ingredients: 1/4 cup (60 ml) butter or margarine; 1 medium onion, chopped; 2 celery ribs, chopped; 1 medium-size green bell pepper, chopped; 4 garlic cloves, minced; 1 large shallot, chopped; 1/4 cup (60 ml) all-purpose flour; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) to 1 tsp (5 ml) ground red pepper; 1 14-1/2 oz (406 grm). can chicken broth; 1/4 cup (60 ml) chopped fresh parsley; 1/4 cup (60 ml) chopped fresh chives; 2 lbs (.9 kg). cooked, peeled crawfish tails (or shrimp); hot cooked rice

14 ingredients

6 steps

Ingredients

1/4 cup (60 ml) butter or margarine
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) to 1 tsp (5 ml) ground red pepper
1 14-1/2 oz (406 grm). can chicken broth
1/4 cup (60 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh chives
2 lbs (.9 kg). cooked, peeled crawfish tails (or shrimp)
hot cooked rice

Directions

1

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

Add onion, celery, green pepper, garlic, and shallots; saute 5 minutes or until tender.
3

Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes).
4

Add the chicken broth, parsley, and chives cook and keep stirring constantly for about 5 minutes or until thickened and bubbley.
5

Stir in crawfish (or shrimp); cooking for another 5 minutes or until thoroughly heated and the crawfish or shrimp are cooked through.
6

Serve with hot cooked rice.