Shrimp Etouffee

By Tom421

Ingredients

• 3 Tbsp peanut oil
• 3 Tbsp all purpous flour
• 1 large yellow onion, peeled and chopped
• 1/2 large green bell pepper, seeded and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, peeled and chopped
• 3 oz tomato paste
• 1 1/4 cup beef broth, reduced sodium
• 1 1/4 cup white wine - dry or semi dry
• 4 bay leaves
• 1 tsp chopped fresh basil
• 1 tsp chopped fresh thyme
• 2 Tbsp hot sauce - favorite variety
• 1 tsp salt
• 5 sticks green onions, chopped
• 2 lb p&d 31-36 shrimp
• 1/4 c fresh chopped parsley
• cooked white or brown rice

Details

Servings 6
Preparation time 30mins
Cooking time 150mins
Adapted from justapinch.com

Preparation

Step 1

1. Heat a large Dutch oven or stock pot over medium heat, then add in the oil and flour. Toast this to a peanut butter colored roux. The flour will completely incorporate into the oil and impart a wonderful nutty smell and taste after about 15 minutes. Keep a close eye and stir often, be careful not to burn the roux.

2. add in the yellow onion, bell pepper, celery and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the beef stock and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except shrimp, parsley and rice. Simmer, covered, for another 45 minutes.

3. Check often to make sure the mixture does not burn. Add the shrimp and parsley and simmer for an additional 10-15 minutes, uncovered until shrimp are cooked and the seasoning are blended into the sauce.

4. Serve over the cooked rice.