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a great hot & spicy Louisianna Creole style dish. It a BIG favorite with my family!
- Ready In:
- 1hr 10mins
- 4 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup chopped green onion
- 1 1⁄2 cups chopped white onions
- 1⁄2 cup chopped celery
- 1 teaspoon tomato paste
- 2 cups fish (can use boullion) or 2 cups chicken stock (can use boullion)
- 1 cup peeled tomatoes, chopped up
- 2 garlic cloves
- 1⁄4 cup parsley
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon dry mustard
- 2 cups peeled shrimp
- 1⁄2 lb lump crabmeat (optional)
- In a large saucepan - melt butter, take off heat and stir in flour til no lumps, then return to medium heat stirring approximately 10 minutes until dark (browned).
- Stir in celery, and onions, cook 10 minutes.
- Add tomato past and stock (mix first in a seperate bowl).
- Stir into cooked mix.
- Add tomatos, shrimp, and seasonings.
- Cover and simmer 20 minutes on medium heat- stir occasionally.
- serve with rice.
- If you use the crab meat, put it in on the plates at the last minute otherwise it will cook to shreds in the pan.
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I can't believe I haven't reviewed this yet - it is a big go-to dinner for me. I love it as written but now I generally cut back on the cayenne for the picky toddler/preschooler in my house. I generally add some kind of sausage and I don't add the shrimp until about 5 minutes before the end. If I'm in a hurry, I use a frozen cajun-style mirepoix rather than chopping my own veggies.Reply
WOW...SO YUMMY! You've got to try this Louisiana favorite. I substituted Tony's for dry spices, used chicken broth, a little prepared mustard and a whole lot of Tabasco(kids were at g-ma's). Sadly, the store had only imitation crab (b-yuck). Why do they even make that stuff? I bet it's out of this world good with lump crab meat.Reply
Shrimp Ettouffe'... Sounds like a difficult dish to make but it's not. It was quick and easy. I made it exactly as shown using chicken broth and no crabmeat and the flavor was true to it's Creole roots with just the right amout of heat. The family loved it. This recipe is a definite keeper! I plan on using it to impress my friends at a dinner party. "Shrimp Ettouffe'". I won't tell them how easy it is to make. Thank you for posting this LisaReply
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