Shrimp Etouffee
We tried this with shrimp from Prince William Sound. Very tasty!
Shrimp Etouffee
Cajun style shrimp dish.
Servings: 4 people
Ingredients
Seasonings
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 tablespoon basil leaves finely chopped (or 1 teaspoon dried)
- 2 teaspoons thyme leaves finely chopped (or 1/2 teaspoon dried)
- 2 teaspoons salt
Cajun Trinity
- 1/3 cup celery chopped
- 1/3 cup onions chopped
- 1/3 cup green peppers chopped
Roux
- 1/2 cup vegetable oil
- 3/4 cup flour
Everything Else
- 3 cups seafood stock (chicken stock okay in a pinch)
- 1/4 pound butter
- 2 pounds shrimp pealed and deveined
- 3/4 cup green onions chopped
- 4 cups cooked rice follow directions on your rice package
Instructions
Seasonings
- Using a small bowl, mix the cayennes pepper, white pepper, black pepper, basil and thyme together and set aside.
Cajun Trinity
- Using a small bowl, mix the celery, onions, and green bell peppers together ant set aside
Roux and Such
- Heat a cast iron skillet over medium-high heat. Add the oil and heat until it just starts to smoke.
- Mix the flour into the hot oil using a whisk. Continue cooking and mixing until you have the desired color. Some like a dark roux, some like a deep blond or brown roux for this dish. Just don’t let it burn.
- When the roux is the color you want, turn the heat to low and add the cajun trinity of onions, celery, and green bell peppers.
- Stir in about half of the seasoning mix.
- Cook for about 5 minutes and turn off the heat.
- Using a medium saucepan, heat 2 cups of the broth or stock to a boil.
- Slowly stir the roux into the boiling broth and continue to stir until the roux is dissolved.
- Remove the broth mixture from heat and set it aside.
Everything Else
- Using a medium-large saucepan, add the butter and melt it over medium heat.
- Add the shrimp and green onions and saute for 2 or 3 minutes.
- Add the roux-broth mixture and the last cup of broth and cook for about 5 minutes, stir enough to mix things up, but not too much.
- Add the rest of the seasoning and cook for another minute or two.
- Remove from heat.
- Serve right away over a bed of rice.
This is loosely based on an old Paul Prudhomme recipe. For traditional cajun recipes, I highly recommend his cookbook.