Shrimp Etouffée

Submitted by mtodryk

"A classic Cajun dish"

 

• Ready In: 2hrs 30mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 cup lard
• 1 cup flour
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 1 large bell pepper, chopped
• 2 stalks celery, chopped
• 1 1⁄2 tablespoons tomato paste
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon black pepper
• 2 lbs shrimp, medium, peeled
• 1 (8 ounce) bottle clam juice
• 1 teaspoon salt, to taste
• 6 cups cooked rice

directions

1. To make a roux, take the cup of flour and brown it in a cast iron skillet over medium high heat until very brown. Use a whisk on it very often. As it gets browner, you can keep reducing the heat as you go. Melt the lard in the microwave. When the flour is very brown and nutty smelling, add the lard and mix together. Let it blend together for 5 minutes or so.
2. Add veggies to hot roux. Cook until wilted and slightly transparent, 5 minute.
3. Stir in tomato paste, cayenne and black pepper. Stir in shrimp.
4. Slowly stir in clam juice. Season with salt.
5. Reduce heat, simmer uncovered, 45 minute. You may need to add some more water or clam juice, up to another cup. It should be VERY thick.
6. Spoon over rice to serve.