Shrimp Etouffee

Shrimp Etouffee

An etouffee is a Creole (French and Spanish influenced) stew that is usually made with shrimp or crayfish, but could be made with any seafood. I didn’t have any crayfish on hand, and to be honest, haven’t yet seen crayfish in this part of the world yet, so I used shrimp instead. I don’t really make rouxs that much because I find that it makes very heavy stews, which I don’t enjoy as much. However, in this instance, it turned out very well – not too heavy at all, and very very flavorful from all that shrimp stock! The shrimp etouffee is really yummy, and so unique that I really can’t identify it with any other cuisine I’ve had. Try it!

Ingredients (serves 4)

  • 2 tablespoons butter (unsalted)
  • 1/4 cup plain white flour
  • 1 white onion, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, minced
  • 1/2 can diced tomatoes
  • 1 bay leaf
  • pinch of salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cup shrimp stock (may substitute for chicken or veggie stock)
  • 1 pound par-cooked shrimp, peeled and deveined

Garnish

  • parsley, chopped
  • green onion, chopped

Others

  • Serve with white rice or brown rice

Directions

Shrimp Etouffee 2

Melt butter in a pan, and add flour one tablespoon at a time. Mix flour and butter together until evenly mixed, and keep frying until the flour and butter turns into a deep brown color.
Shrimp Etouffee 3

Add the chopped onions and fry until the onions are slightly transparent, then add the green peppers and fry until slightly softened.

Add diced tomatoes, cayenne pepper, garlic, salt and a bay leaf and cook for about four minutes, stirring occasionally.

Shrimp Etouffee 5

Add shrimp stock, and bring the contents to a boil, stirring occasionally. When the contents have reached a boil, turn the heat down and let simmer, covered, for 6 to 8 minutes. The sauce will thicken up slightly.

Add par-cooked shrimp, and cook until the shrimp is heated through.

Serve over rice and garnish with green onions.

Shrimp Etouffee 4

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