Recipe by Denise!
Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!
Top Review by Just Call Me Martha
This is so good! I've made it a few times now and patience is key in making of the roux. You can't hurry it along. I had DH stirring and he kept saying, "But it DOES look like peanut butter. It's done." But, I kept making him stir - probably about 15 minutes (of whining) altogether. Then when the chopped vegetables are added, it smelled wonderful. I can only imagine how great this would be with nice, fresh shrimp rather than the frozen I was forced to use. Note: I think I checked with Denise! once before on this and it should actually be UNCOOKED shrimp that you use.
- 1⁄4 cup butter
- 1⁄3 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1⁄2 cup chopped green pepper
- 1⁄2 cup chopped red pepper
- 2 -3 garlic cloves, minced
- 1 lb raw shrimp, peeled and deveined
- 1 1⁄2 cups chicken broth
- 1⁄2 cup dark beer
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon ground red pepper
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon red pepper flakes
- 4 -5 dashes Tabasco sauce
- 3 cups hot cooked rice
Directions See How It's Made
- Melt butter in large cast iron skillet.
- The cast iron is very important as this is what helps develop the very dark color of the roux.
- Blend in flour and stir over medium heat, until the roux is dark brown.
- Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
- This is the key to good etouffee.
- Don't be tempted to turn up the heat, just keep stirring!
- Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
- Add all spices except parsley and cook another 5-10 minutes.
- Stir in shrimp, beer and broth and simmer 15 minutes.
- Add fresh parsley and simmer five more minutes.
- Serve etouffee over hot cooked rice.
- Serve with icy cold beer and very crusty French bread.