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Shrimp Etouffee

Course Main Course
Cuisine American
Keyword Mardi Gras Foods, Shrimp Etouffee
Prep Time 10 minutes
Cook Time 30 minutes
Homemade Stock 20 minutes
Total Time 1 hour
Servings 4 servings
Calories
Author Eva Fry

Ingredients

Homemade Shrimp Stock (optional)

  • shrimp shells
  • 3 cups chicken broth or water
  • scraps of celery and onion

Shrimp Etouffee

  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1.5 lbs. jumbo shrimp
  • 1 1/2 cups onion leeks, or shallot diced
  • 2 cups celery diced
  • 1 cup bell pepper
  • 4 cloves garlic
  • 1 teaspoon fresh thyme
  • 1 tablespoon O Organics cajun seasoning plus 1/2 teaspoon
  • 1/2 tablespoon smoked paprika
  • pinch of cayenne pepper or dash of hot sauce
  • 1 15 oz can O Organics Fire Roasted Tomatoes
  • 2 cups seafood stock
  • 2 bay leaves
  • 1 tablespoon extra virgin olive oil
  • green onions. diced for garnish
  • parsley for garnish
  • rice for serving
  • lemon wedges for serving

Instructions

Shrimp Stock

  • If you are making your own shrimp stock, start by peeling the shrimp and boiling the shells in 3 cups of water or chicken broth in a large stockpot.  Add leftover onion and celery scraps to the pot.   Simmer for 30 minutes.  Strain the shells and vegetables and set aside the broth.  You should have 2 cups of broth left.

Etoufee Stew

  • In a large Dutch oven or stockpot melt 4 tablespoons of butter.  Slowly add the flour and whisk to combine.  Cook the flour and butter mixture for about 10 minutes stirring regularly until the roux turns golden brown.
  • Add the onion, celery, bell peppers to the roux and cook until tender, about 10 minutes.
  • Add the garlic and cook another minute or so.  Add the Cajun seasoning, smoked paprika, and can of tomatoes and stir to coat.  Add the seafood broth and bay leaves and stir to incorporate.  Reduce the heat to low and simmer for 20 minutes until the vegetables are tender.
  • Meanwhile, drizzle the shrimp with olive oil and sprinkle with 1/2 teaspoon Cajun seasoning.  Toss to coat.
  • Add the shrimp to the hot liquid and cook for 5 to 6 minutes.   Alternatively, you can cook the shrimp in a hot skillet for 3 minutes on each side and add it to the stew after it's cooked.  Whatever you prefer, just don't overcook the shrimp.
  • Place white rice in the center of a bowl, ladle the etouffee stew and shrimp around the rice.  Garnish with fresh parsley and chopped green onions.
  • Serve with lemon wedges.