Shrimp Etouffee

By Cubby

Ingredients

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can diced tomatoes
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons Essence, recipe follows
• 1 quart shrimp stock
• 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
• 1/4 cup chopped parsley leaves
• Steamed white rice, for serving
• 1/2 cup thinly sliced green onion tops, for garnish

Details

Servings 10
Preparation time 20mins
Cooking time 140mins
Adapted from foodnetwork.com

Preparation

Step 1

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.