Foreign Food 

Shrimp Etouffee


Shrimp Etouffee

Shrimp Etouffee

Prep Time: 15 minutes Cook Time: 1 hour
Total Time: 1 hour 15 minutes Servings: 4
A cajun and creole dish of shrimp in a tasty roux gravy.

– 4 tablespoons butter.
– 4 tablespoons flour.
– 1 pound shrimp, shelled and deviened.
– 2 cups chicken broth.
– 1 cup onion, diced.
– 1/2 cup celery, diced.
– 1/2 cup bell pepper, diced.
– 4 cloves garlic, chopped.
– 1 teaspoon thyme, chopped.
– 1 cup tomato, diced.
– 1 tablespoon creole seasoning.
– 1 tablespoon Worcestershire sauce hot sauce to taste.
– salt and pepper to taste.
– 2 tablespoons butter.
– 2 tablespoons lemon juice (~1/2 lemon).
– 1/4 cup green onions, sliced.
– 1/4 cup parsley, chopped.


Step 1: Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
Step 2: Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
Step 3: Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
Step 4: Add the garlic and thyme and cook for a minute.
Step 5: Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
Step 6: Add the shrimp and cook until cooked, about 5 minutes.
Step 7: Season with hot sauce, salt and pepper to taste.
Step 8: Mix in the butter, lemon juice, green onion and parsley and enjoy over cooked rice.


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