- 4 tablespoons butter
- 4 tablespoons flour
- 1 pound shrimp shelled and deveined
- 1/2 lemon sliced
- 2 cups chicken broth
- 1 cup onion diced
- 1/2 cup celery diced
- 1/2 cup bell pepper diced
- 4 cloves garlic chopped
- 1 teaspoon fresh thyme chopped
- 1 cupful of diced tomatoes
- 1 tablespoon Creole or Cajun seasoning of your favourite blend and adjust to your tastes
- hot sauce to taste
- sea salt to taste
- 2 tablespoons butter
- 1/4 cup green onions sliced for garnish
- tablespoon Italian parsley chopped for garnish
Prep Time- 15 mins; Cooking Time-1 hr
- Add the shrimp shells and scraps of onion and celery to a small sauce pot with a little olive oil to saute and cook for a few minutes
- then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat and simmer for 20 minutes
- Strain the solids from the broth and set aside.
- Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-15 minutes.
- Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook for a minute.
- Whisk in the broth
- add the tomatoes and seasoning reduce heat and simmer for 20 minutes.
- Season with hot sauce and sea salt to taste.
- Mix in the butter before serving.
- mix some of your seasoning (or paprika if you don’t want heat) and chopped parsely with your towel dried shrimp
- get a saute pan hot , add a little oil to the pan and add the shrimp
- Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so its okay if they seasoning burns a little.
- Place white rice in center of bowl, add Etouffee around rice, place cooked shrimp on top
- Garnish with parsley and green onions
Photo Credit: www.askchefdennis.com