Yield: 8 Servings

Adapted from Simply Recipes

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Optional shrimp stock:

• shells from 2 lb of shrimp
• ½large onion, chopped
• top and bottom from 1 green pepper
• 2garlic cloves, chopped
• 1celery stalk, chopped
• 5bay leaves

Étouffée

• 2lb shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
• ¼cup vegetable oil or lard
• heaping ¼ cup flour
• ½large onion, chopped
• 1bell pepper, chopped
• 1-2jalapeno peppers, chopped
• 1large celery stalk, chopped
• 4garlic cloves, chopped
• 1pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
• 1TBS Cajun seasoning (recipe at end)
• ½tsp celery seed
• 1TBS sweet paprika
• salt
• 3green onions, chopped
• hot sauce (like Tabasco) to taste

Make the shrimp stock:

Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 20 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week or can be frozen.

Make a roux:

To make the étouffée, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no lumps. Let this cook, stirring often, until it turns very brown; this should take about 10 minutes or so.

Cook the vegetables:

Add the celery, green pepper, jalapeño and onion to the roux, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

Add the stock:

Slowly add 2 cups of the hot shrimp stock, stirring slowly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock to make a sauce about the thickness of syrup, about 1 pint.

Cajun seasoning:

Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

Finish and serve:

Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Cajun Seasoning

makes 2 TBS

2          tsp paprika

2          tsp onion powder

1          tsp garlic powder

1          tsp dried oregano

1          tsp dried thyme

½        tsp dried basil

½        tsp cayenne