{"id":881,"date":"2017-10-16T18:20:48","date_gmt":"2017-10-17T02:20:48","guid":{"rendered":"http:\/\/www.kaylasdoghouse.com\/kitchen\/?p=881"},"modified":"2020-10-28T17:44:33","modified_gmt":"2020-10-29T01:44:33","slug":"shrimp-etouffee","status":"publish","type":"post","link":"https:\/\/www.kaylasdoghouse.com\/kitchen\/2017\/10\/16\/shrimp-etouffee\/","title":{"rendered":"Shrimp Etouffee"},"content":{"rendered":"\n

We tried this with shrimp from Prince William Sound.  Very tasty!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Shrimp Etouffee<\/h2>\n
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Cajun style shrimp dish.<\/span><\/div>\n
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Course: <\/span>Dinner<\/span><\/div>
Cuisine: <\/span>Cajun<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Seasonings<\/h4>
  • 2<\/span> teaspoons<\/span> cayenne pepper<\/span><\/li>
  • 1<\/span> teaspoon<\/span> black pepper<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> white pepper<\/span><\/li>
  • 1<\/span> tablespoon<\/span> basil leaves<\/span> finely chopped (or 1 teaspoon dried)<\/span><\/li>
  • 2<\/span> teaspoons<\/span> thyme leaves<\/span> finely chopped (or 1\/2 teaspoon dried)<\/span><\/li>
  • 2<\/span> teaspoons<\/span> salt<\/span><\/li><\/ul><\/div>

    Cajun Trinity<\/h4>
    • 1\/3<\/span> cup<\/span> celery<\/span> chopped<\/span><\/li>
    • 1\/3<\/span> cup <\/span> onions<\/span> chopped<\/span><\/li>
    • 1\/3<\/span> cup<\/span> green peppers<\/span> chopped<\/span><\/li><\/ul><\/div>

      Roux<\/h4>
      • 1\/2<\/span> cup<\/span> vegetable oil<\/span><\/li>
      • 3\/4<\/span> cup <\/span> flour<\/span><\/li><\/ul><\/div>

        Everything Else<\/h4>
        • 3<\/span> cups<\/span> seafood stock<\/span> (chicken stock okay in a pinch)<\/span><\/li>
        • 1\/4<\/span> pound<\/span> butter<\/span><\/li>
        • 2<\/span> pounds<\/span> shrimp<\/span> pealed and deveined<\/span><\/li>
        • 3\/4<\/span> cup<\/span> green onions<\/span> chopped<\/span><\/li>
        • 4<\/span> cups<\/span> cooked rice<\/span> follow directions on your rice package<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          Seasonings<\/h4>
          • Using a small bowl, mix the cayennes pepper, white pepper, black pepper,  basil and thyme together and set aside.<\/span><\/div><\/li><\/ul><\/div>

            Cajun Trinity<\/h4>
            • Using a small bowl, mix the celery, onions, and green  bell peppers together ant set aside<\/span><\/div><\/li><\/ul><\/div>

              Roux and Such<\/h4>
              • Heat a cast iron skillet over medium-high heat.  Add the oil and heat until it just starts to smoke.<\/span><\/div><\/li>
              • 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.<\/span><\/div><\/li>
              • 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.<\/span><\/div><\/li>
              • Stir in about half of the seasoning mix.<\/span><\/div><\/li>
              • Cook for about 5 minutes and turn off the heat.<\/span><\/div><\/li>
              • Using a medium saucepan, heat 2 cups of the broth or stock to a boil.<\/span><\/div><\/li>
              • Slowly stir the roux into the boiling broth and continue to stir until the roux is dissolved.<\/span><\/div><\/li>
              • Remove the broth mixture from heat and set it aside.<\/span><\/div><\/li><\/ul><\/div>

                Everything Else<\/h4>
                • Using a medium-large saucepan, add the butter and melt it over medium heat.<\/span><\/div><\/li>
                • Add the shrimp and green onions and saute for 2 or 3 minutes.<\/span><\/div><\/li>
                • 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.<\/span><\/div><\/li>
                • Add the rest of the seasoning and cook for another minute or two.<\/span><\/div><\/li>
                • Remove from heat.<\/span><\/div><\/li>
                • Serve right away over a bed of rice.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                  This is loosely based on an old Paul Prudhomme recipe. For traditional cajun recipes, I highly recommend his cookbook.<\/p>\n\n\n\n