Shrimp/Langostino Etouffee

Shrimp/Langostino Etouffee
Shrimp/Langostino Etouffee

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup oil

  • 1/2

    cup all-purpose flour, plus extra flour, optional

  • 1

    cup chopped yellow onion

  • 1

    cup chopped celery

  • 3

    cloves garlic, finely minced

  • 1/2

    teaspoon black pepper

  • 1/2

    teaspoon white pepper

  • 1/2

    teaspoon cayenne pepper, more if desired

  • 1

    teaspoon Cajun seasoning

  • 1/2

    cup minced green onions, plus extra for garnish

  • 1/2

    cup minced fresh parsley leaves

  • 2 to 3

    dashes hot sauce (recommended: Tabasco)

  • 1

    (8-ounce) can clam juice

  • 2

    (10-ounce) cans Rotel tomatoes

  • Salt (Cajun seasoning has salt already)

  • 2

    pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count) or langostino

  • 1

    T (or less) butter

  • Rice, optional

  • Diced green onions, for garnish

Directions

Note: To make roux, use oil instead of butter, because butter burns Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

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