Shrimp etouffee is made with an easy, homemade stock and lots of fresh vegetables to create a spicy, filling meal.
Course: Main Course
Cuisine: Cajun, Creole
Keyword: cajun seasoning, celery, Creole seasoning, crushed tomatoes, fresh thyme, green bell pepper, hot sauce, shrimp, spicy, white rice, Worcestershire, yellow onion
Ingredients
1poundshrimpshelled (keep shells for stock)
5tablespoonsvegetable or canola oildivided
3tablespoonsflour
2green bell peppersdiced (keep scraps for stock)
1medium-sized yellow oniondiced (keep scraps for stock)
4stalks celerydiced (keep scraps for stock)
4 to 6clovesgarlicminced
2 1/2cupschicken broth
15ouncesdiced tomatoes
2tablespoonsplus 1 teaspoon Creole or Cajun seasoning, divided
1tablespoonWorcestershire
1tablespoonof your favorite hot sauceI used Chipotle Tabasco
1teaspoonthyme
salt and pepperto taste
Cooked white ricefor serving
Instructions
Heat one tablespoon of oil in a pot over medium heat. Start by prepping your shrimp and vegetables. Toss all vegetable scraps, along with the shrimp shells into the oil. Cook the shells and scraps for about five minutes, stirring regularly, until the vegetable scraps are softened. Add the chicken stock to the pot and bring the mixture to a boil. Reduce the heat to a simmer for 20 minutes. Strain the solids out of the stock and set the stock aside while you make the sauce.
In a stock pot or Dutch oven, heat three tablespoons oil over medium heat. When the oil is hot, add the flour and stir to create a paste. Continue stirring constantly for about 10 minutes or until the roux reaches a light brown color. (Don't let the roux burn. If it does, discard it and start over.)
Add the diced peppers, onion and celery. Cook for about five minutes or until the vegetables are starting to soften.
Add the tomatoes, along with their juices, and the garlic and saute for another minute.
Stir in the stock you made earlier, making sure to break up any clumps of flour. Once everything is mixed well, stir in two tablespoons Creole seasoning, Worcestershire, hot sauce, thyme and salt and pepper.
Let the mixture simmer for at least 20 minutes before serving, regularly stirring to keep anything from sticking to the bottom of the pot.
While the sauce simmers, heat one tablespoon of oil in a skillet. Season the shrimp with one teaspoon of the Creole seasoning, and saute them in the hot oil, one or two minutes per side, until they are cooked through.
Serve the sauce over the rice and top with shrimp.