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New Orleans Shrimp Étouffée

Étouffée quickly became a Louisiana favorite after it's creation in Southern Louisiana along the bayous in the late 1920's.

Shrimp Etouffee Recipe

Ingredients:

Directions:

  1. For the shrimp stock. Using a medium sized pot on medium heat add the shells of the peeled shrimp and set shrimp aside for later.
  2. Add about 2 ½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies.
  3. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.
  4. In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux.
  5. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes.
  6. Add tomato puree or paste and cook for an additional 5 minutes.
  7. Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Slap Ya Mama Original Blend Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out.
  8. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.
    In a medium sized skillet heat cooking oil over medium-high heat until hot.
  9. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink.
  10. Deglaze skillet with a little water and scrape shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.
  11. Stir in parsley, cover and remove from heat. Serve with rice and top with green onions and Slap Ya Mama Cajun Pepper Sauce to taste.

NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.

Makes 8 servings.

Recipe and photo courtesy of Jack Walker and Chef Ace Champion at Slap Ya Mama

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