Shrimp Étouffée
Servings 6 -8 Servings
Ingredients
- 2 pounds raw (peeled and tail off) shrimp or 3 pounds crawfish tails
- 1 cup unsalted butter
- 1 cup all purpose flour
- 1 large yellow onion chopped
- 1/2 cup chopped green onions ~1 small bunch
- 6 ribs celery chopped
- 1 green bell pepper chopped
- 1/2 cup chopped fresh parsley
- 3 garlic cloves
- 14 ounces tomatoes diced
- 1-2 green chilies seeded and diced
- 2-3 cups seafood stock
- 1/2 teaspoon cayenne pepper
- 2 tablespoons Cajun seasoning
- 2 tablespoons Worcestershire sauce
- 1-2 teaspoons Louisiana hot sauce
Instructions
- In a large pot, melt butter over medium high heat. Once bubbly, use a rubber spatula to mix in flour to make a smooth paste. Cook, while stirring, until the roux turns a deep golden brown.
- Stir in the onions, green onions, celery, bell pepper, parsley, and garlic. Continue stirring until the vegetables soften, 3-5 minutes. Stir in the tomatoes and chilies. Add enough seafood stock to make the etouffee a thick stew consistency.
- Stir in the cayenne, cajun seasonings, and Worcestershire sauce. Bring the etouffee to a boil and add the shrimp. Decrease heat to low and simmer, stirring occasionally, until the shrimp are cooked through, about 15 minutes. Season to taste if needed.
- Serve hot with rice, mashed potatoes, or rolls.