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!<\/p>\n
Optional shrimp stock:<\/strong><\/p>\n \u00c9touff\u00e9e<\/strong><\/p>\n Pour 2 quarts of water<\/strong> into a pot and add all the shrimp stock ingredients.<\/strong> Bring to a boil, drop the heat down and simmer the stock<\/strong> gently for 20 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock,<\/strong> which you can use for soup, risotto,<\/strong> etc. It will last in the fridge for a week or can be frozen.<\/p>\n Make a roux:<\/strong><\/p>\n To make the \u00e9touff\u00e9e,<\/strong> start by making a roux.<\/strong> Heat the vegetable<\/strong>\u00a0oil or lard<\/strong> in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour,<\/strong> making sure there are no lumps. Let this cook, stirring often, until it turns very brown; this should take about 10 minutes or so.<\/p>\n Cook the vegetables:<\/strong><\/p>\n Add the celery, green pepper, jalape\u00f1o<\/span><\/strong> and onion<\/strong> to the roux,<\/strong> mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic<\/strong> and cook another 2 minutes.<\/p>\n Add the stock:<\/strong><\/p>\n Slowly add 2 cups of the hot shrimp stock,<\/strong> stirring slowly so it incorporates. The roux<\/strong> will absorb the stock<\/strong> and seize up at first, then it will loosen. Add additional stock<\/strong> to make a sauce<\/strong> about the thickness of syrup,<\/strong> about 1 pint.<\/p>\n Cajun seasoning: <\/strong><\/p>\n Add the Cajun seasoning<\/span>, celery seed<\/strong> and paprika<\/strong> and mix well. Add salt<\/strong> to taste, then mix in the shrimp.<\/strong> Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.<\/p>\n Finish and serve:<\/strong><\/p>\n Add the green onions<\/strong> and hot sauce<\/strong><\/span> to taste. Serve over white rice<\/strong> with a cold beer<\/strong> or lemonade.<\/strong><\/p>\n 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tsp paprika<\/p>\n 2\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 tsp onion powder<\/p>\n 1\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 tsp garlic powder<\/p>\n 1\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 tsp dried oregano<\/p>\n 1\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 tsp dried thyme<\/p>\n \u00bd\u00a0 \u00a0 \u00a0 \u00a0 tsp dried basil<\/p>\n \u00bd\u00a0 \u00a0 \u00a0 \u00a0 tsp cayenne<\/strong><\/span><\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bdlarge onion, chopped top and bottom from 1 green pepper 2garlic cloves, chopped 1celery stalk, chopped 5bay leaves \u00c9touff\u00e9e 2lb shrimp, shell on (remove shells for use in…<\/p>\n\n
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Make the shrimp stock:<\/strong><\/p>\nCajun Seasoning<\/span><\/strong><\/h3>\n
makes 2 TBS<\/h4>\n