Shrimp Étouffée


Here is a basic but essential Creole Recipe.  You can use any protein. Étouffée means smothered.  You family will love this Shrimp smothered in goodness!


Ingredients
THE ROUX
1/2 cup of white flour
1/2 cup of butter

THE TRINITY
1 onion diced
1 bell pepper diced
1 celery diced

Creole Spices

1 quart of chicken stock.  Sea food stock would be better!

3 pounds of Shrimp,

Cooked white rice


First you make the roux!   This is a Creole recipe so we will use make a peanut butter colored roux.   Melt your butter in your pot over medium heat.  Now add the flour and stir until you get the desired color.  Your arm will get tired BUT if you burn the Roux you need to through it out.

Now add the Trinity and cook for for 10 to 12 minuets. Now put in the tomatoes and the creole seasoning.  Stir everything up for a few minuets. Now pour in the stock. Mix really well

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.

 Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Add the shrimp.  The Etta is done when the shrimp is cooked.

Serve over rice and do a better job plating than I did!