Shrimp Etouffee Recipe

This rich Shrimp Etouffee made with a darkish, flavorful roux with a touch spice and served over rice will convey a tasty piece of The huge clean into your kitchen. The roux takes a while and staying power to ideal but except that Shrimp Etouffee is an easy meal and is perfect for serving a family.

Etouffee, which means “smothered” in french, is a form of stew that usually consists of a roux, the Holy Trinity (onion, celery, and bell pepper), a few garlic, hot sauce, and both shrimp, crawfish, or fowl. i really like to feature some diced tomatoes to mine, however many etouffee recipes do now not have tomato.

The key to an awesome etouffee is the roux. some human beings adore it with a light roux, but I like the full flavor and richness of a darkish roux. sadly a dark roux takes a lot longer to make. You want to cook dinner it long and slow over medium warmness until it turns the coloration of milk chocolate.

Cook dinner it over too high a heat or overlook to stir sufficient, and the roux will burn, and not best will you have to begin over, but you'll have a without a doubt awful smell to your kitchen. carried out that.

INGREDIENTS:

• 1/2 cup Vegetable oil
• 1/2 cup all-purpose flour
• 1 1/2 cups diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 2 large garlic cloves, minced
• 1 (8-ounce) jar clam juice
• 1 (14-ounce) can diced tomatoes, undrained
• 1 1/2 teaspoons Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon Tabasco sauce
• 2 pounds shrimp, peeled and deveined
• 2 tablespoons butter
• green onions, sliced
• white rice for serving

INSTRUCTIONS:

1. To make a roux, whisk together oil and flour in a massive heavy saucepan (solid iron is best, however any heavy-bottomed pot or pan will do) over medium to medium-low warmness. as soon as combined, it's far easier to apply a wood spoon to stir. Stir continuously for as a minimum 20 mins, until mixture turns a dark caramel colour. It ought to darken very slowly. If it darkens too rapid, turn down the warmth. The roux will burn if the heat is too high or you don't stir constantly. make certain to in reality stir all of the way up to the edges of the pot. You don't want any of the mixture to live in a single spot for too lengthy.
2. Flip warmth to low and add onion, inexperienced pepper, and celery to roux. it's going to start to sizzle loudly and darken some in shade. cook five minutes, or till veggies are smooth.
3. Upload garlic and cook dinner 30 seconds.
4. Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme, and Tabasco. deliver to a boil and simmer 15 mins.
5. Add shrimp and prepare dinner 2 to a few mins. turn heat off and add butter. Stir to mix it in.
6. Serve with inexperienced onions and white rice and additional hot sauce.

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