Five Star Shrimp Etouffee

READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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