Five Star Shrimp Etouffee

"If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there and it was love at first bite. This dish has a very unique taste that defies description. It is very easy to make, and you're doing yourself a serious disservice if you don't give it a try. You can use crawfish rather than shrimp. Crawfish are simply not plentiful where I now live. Don't be lured into making an "easy" version of this with Ro-tel or mushroom soup. This is easy enough to make from scratch."
 
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photo by EDMISTON99 photo by EDMISTON99
photo by EDMISTON99
photo by EDMISTON99 photo by EDMISTON99
Ready In:
2hrs 30mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • In large dutch oven, make roux by heating oil until hot over medium heat, then adding flour a little at a time, stirring constantly, allowing flour to sizzle away, then adding a little more.
  • When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers and saute, stirring occasionally, while you perform the next step (about 5 minutes). Don't let burn.
  • In a sauce pan, melt butter, then add tomato paste. Saute paste and butter whisking with small whisk until smooth (about 5 minutes), then mix with roux from above.
  • Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika.
  • Cook for 30 minutes.
  • Add shrimp/crawfish 5 minutes before serving.
  • Serve over equal parts rice.

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