Shrimp Etouffee

Submitted by Chef ladyinblue3

"I first had this dish in New Orleans. Many years later I finally came up with this recipe. If you like things spicier add more cayenne pepper or hot sauce to your liking. This is a large recipe as I make it with my students so it needs to feed a crowd. This could also be made with other seafood or chicken. Serve over hot rice."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 24

ingredients

• 295.73 ml butter
• 946.36 ml onions
• 1182.95 ml celery, diced
• 1182.95 ml bell peppers, diced
• 5 garlic cloves, minced
• 295.73 ml flour
• 6.16 ml salt
• 9.85 ml black pepper
• 9.85 ml red peppers (cayenne)
• 24.64 ml paprika
• 1182.95 ml fresh mushrooms, sliced (optional)
• 2721.55-3628.73 g raw shrimp, peeled and deveined
• 1182.95-1537.83 ml water

directions

1. In a large skillet, melt butter and sauté onions, celery, pepper and garlic until they are cooked down.
2. Stir in flour and cook until flour starts to brown; stirring constantly; this is known as a roux.
3. Stir in mushrooms, shrimp and water.
4. Cook for 10 to 20 minutes, until shrimp is done and sauce is thickened.
5. Serve over hot rice.