Etouffee - Shrimp Variety

 

 

My husband and I usually try to cook a great meal during the weekend. He is marvalous for sniffing out a great recipe. Last week Cal was hungry for the Cajun Cuisine called Etouffee and am I ever glad he was! 

 

This Recipe serves four to six hungry table talkers!

 

1/4 cup peanut oil (we used extra virgin olive oil)

1/4 cup all-purpose flour

1 lg onion

2 celery sticks

1 green bell pepper, cored, seeded , and corsely chopped

3 garlic cloves, finely chopped (we used a garlic press from Pampered Chief)

1 tablespoon minced thyme

2 teaspoons salt

2 cups fish or vegtable stock. (We used chicken broth)

1 1/2 pounds medium shrimp bite size is best so cut them in small peices.

5 dashes of Tobasco sauce or more to taste

Freshly ground black pepper to taste 

My husband added in:

•  Cayenne Pepper  and Tony Chachere's Original Creole Seasonings to taste.

Serve with your favorite cooked rice in the middle of the bowl. 

 

Heat oil in large heavy saucepan on medium until hot and moving. Add flour and whisk until well blended. Reduce heat to around medium-low.

 

Add bell pepper, onion, celery, and garlic then cook over low heat and stir constantly for around five minutes. When vegtables are soft and flour mixture is brown stir in the salt and thyme. stir constantly for 30 seconds or more.

 

Whisk in sause until smooth. Reduce heat until simmering. Then continue to simmer for another 15 minutes.

 

We decided it was simular to his Gumbo recipe but definatly faster and easer to make. So worth the time! Let me know if you try this meal out and how you like it.