Shrimp Etouffee

By kimmie12

Ingredients

• 1 stick unsalted butter
• 2 tablespoons bacon grease
• 1/2 cup all purpose flour
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 3 cloves chopped garlic
• 2 chopped sweet onions
• 4 pieces chopped maple bacon
• 1 cup dry white wine
• 4 cups chicken stock
• 2 bay leaves
• 1 Tablespoon Tony Chachere's seasoning
• 1/2 Tablespoon white pepper
• 1/2 Tablespoon black pepper
• 1/2 Tablespoon cayenne pepper
• 1 can Rotel tomatoes
• 1 pound andouille sausage
• 1 cup heavy cream
• 2 pounds shrimp

Preparation

Step 1

Begin by preparing the roux in a high-walled skillet. Use the entire stick of butter, bacon grease and flour. Cook on a medium heat. Stir constantly for 25 to 30 minutes until the roux begins to turn a dark beige color. Add chopped vegetables and Rotel tomatoes. Stir for about 15 minutes. When vegetables have cooked, add bacon, chopped sausage, white wine and heavy cream. Stir and heat for about 10 more minutes. Add seasonings and chicken stock. Stir and continue to cook on medium heat for 30 to 45 minutes. Once all ingredients have cooked together, add shrimp and cook until they turn pink. Serve over cooked rice.