Shrimp Etouffee

Shrimp Etouffee served with Louisiana Blanca Isabel rice.

Shrimp Etouffee served with Louisiana Blanca Isabel rice.

 

A great Cajun classic that is pretty simple to put together.  It does not require long cooking.  If you get your shrimp already peeled, it is even quicker.

  • 2 pounds fresh shrimp, peeled and deveined

  • 1 cup minced yellow onion

  • 1 cup minced green bell pepper

  • 1 cup minced celery

  • 6 tablespoons butter

  • 6 tablespoons all-purpose flour

  • 4 to 6 cups water, chicken, and/or seafood stock

  • 1 teaspoon cajun seasoning

  • 1/4 teaspoon cayenne (or to taste)

  • Salt and Pepper to taste

Melt butter over medium heat in a heavy saucepan. Add onion, bell pepper, and celery and saute on low till onions are translucent. Keep the heat medium low so that the butter doesn’t burn.

Add the flour and incorporate well. Sometimes it helps to use a whisk to help work out any lumps, and then go back to using the wooden spoon. Cook the roux for a few minutes just to cook the starch. Etouffee does not call for a darkened roux, but a simple blonde roux that still retains its thickening properties.

Add the stock, and the seasonings.  Let simmer about 20 minutes on very low, with or without lid.  Just keep an eye on it.  Taste for seasoning and adjust.

Add the shrimp about 10 to 15 minutes before serving.  Bring back to a low simmer till shrimp are opaque.  Serve over rice with green onions to garnish.  This batch of etouffee was served with the brand new Blanca Isabel Purple Rice, grown in Louisiana, and available in some stores throughout south Louisiana.

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