Shrimp Etoufee 2.0
New and improved version!
Ingredients
- 6 tbsp butter
- 1/2 cup flour
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 ribs celery, diced
- 1 large onions, diced
- 4 cloves garlic, diced
- 1 14.5- oz can tomato sauce
- 2 bay leaves
- 4 tsp Cajun seasoning, I like Tony Chachere’s
- 1 tsp dried thyme
- 3-4 cups seafood broth, can substitute chicken
- 2 lbs 31-40 count shrimp, halved or cut in smaller pieces
- salt, to taste
- 1/2 tsp cayenne pepper, or more to taste
For the Rice:
- 2 cups white rice
- 4 cups chicken broth
- 2 tbsp butter
- 1/2 tsp Cajun seasoning
- 1/2 bunch green onions, sliced, for serving
Instructions
- In a heavy bottomed pot or Dutch oven, melt butter over medium high heat. Add flour and stir constantly with a wooden spoon to form a roux. Cook this mixture, continuing to stir, until it develops a color just darker than peanut butter. It should smell nutty and toasty.
- Add the bell pepper, celery, onion, and garlic. Stir in to the roux and cook until softened. Add the tomatoes, bay leaves, Cajun seasoning and thyme and continue to cook for 2-3 minutes. Add 3 cups of the broth, stirring to incorporate, and simmer for 30-40 minutes. Add additional broth if needed.
- While the étouffée is cooking, bring the rice, 4 cups chicken broth, butter, and Cajun seasoning to a simmer. Cover and cook for about 20 minutes or until all the liquid is absorbed and rice is tender. Fluff with a fork.
- Add the shrimp to the étoufee and cook for 5-6 minutes until they are cooked through. Season to taste with additional cajun seasoning, salt, and cayenne pepper
- Serve over rice and garnish with green onions.
Notes
Show link: https://fox56news.com/news/meal-time-monday/shrimp-etouffee-bourbon-pralines/
Shrimp Etouffee, improved. I thought it was perfect already, but using a can of tomato sauce instead of diced tomatoes makes the sauce more velvety and even more beautiful. Use only butter in the roux. And I had initially given the option to thin the sauce with additional broth, but it really doesn’t need it. This is etouffee heaven.