Cajun Shrimp Etoufee

By Texaschef11

Ingredients

• 2 pounds fresh or frozen peeled shrimp
• 1-1/2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 tablespoon chopped garlic
• 1 tablespoon butter
• 2 cups water or shrimp stock
• 1/2 cup tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon paprika (I use smoked pimenton)
• 2 to 3 dashes hot pepper sauce
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup brown roux (see below)

Preparation

Step 1

1) Melt butter in a heavy 3-quart saucepan. Add onions, celery, green and red peppers and garlic and cook for 10 minutes, or until vegetables are tender.
2) Stir in shrimp, water (or shrimp stock), tomato sauce and spices. Bring mixture to a boil; stir in the roux and whisk until smooth. Reduce heat and simmer, uncovered, about 5 minutes, or until shrimp are tender and opaque. If the sauce is too thick thin with water or stock. Serve hot over rice. Yield: 6 servings.

Roux

Ingredients:
1/4 cup vegetable oil
1/4 cup all-purpose flour

Directions:
Combine oil and flour in a heavy saucepan. Simmer, stirring occasionally, over medium heat for about 1 to 1-1/2 hours, or until deep brown. Watch carefully to prevent burning.