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Ingredient
Shrimp Etouffee
Introduce
Chef :
Uncle YummShrimp Etouffee
I edited the recipe on when to add garlic and lemon juice, sorry. And thanks PluSizeDiva for pointing that out
Ingredient
Food ration :
8 servingsCooking time :
2 hours
2 1/2 lb
Wild caught Shrimp
2 cup
Celery
2 tbsp
Garlic
1 cup
Red bell pepper
4 cup
Onion
1/2 tsp
cayenne pepper
1/2 tsp
white pepper
1/2 tsp
black pepper
1/2 cup
green onion
1/2 cup
flour
1 can
diced tomatoes
1 tsp
salt
1 tsp
Cajun seasoning
5 dash
tobasco sauce
1/4 cup
parsley leaves
2 tbsp
lemon juice
1 stick
butter
6 cup
prepared white rice
8 oz
Clam juice
Cooking instructions
* Step 1
First make the roux. Combine butter and flour and melt over medium heat. Stir for 10 to 15 minutes until it turns the color of peanut butter.
* Step 2
Add celery, onions and bell peppers. Stir frequently for about 10 to 15 minutes until the vegetable soften.
* Step 3
Add diced tomatoes and garlic, sir, cook for about 5 more minutes.
* Step 4
Add pepper and salt and stir.
* Step 5
Slowly add in stock and clam juice. Add lemon juice and bay leaves. Stir, bring to soft boil. Reduce heat to a simmer.
* Step 6
Add Cajun seasoning, parsley and green onions. Simmer for 40 minutes stirring often.
* Step 7
Meanwhile, in last 20-30 minutes cook rice.
* Step 8
Add shrimp, cook 5-10 more minutes.
* Step 9
Serve over rice (don't mix rice sand étouffée in same pot). Enjoy!
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