Ingredients
-
1/4
-
1/3
-
1
-
1
-
1/2
-
1/2
-
2 - 3
-
1
-
1 1/2
-
1/2
-
1/4
-
1
-
1/8
-
1/8
-
1/8
Directions
Comfort Shrimp Etouffee,Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!,I first had Shrimp touffe in New Orleans for Mardi Gras this year (2014) and really liked it. This recipe is very authentic and tasted quite similar to the dish I had ordered in a restaurant. used Guinness for the beer and substituted vegetable stock because I was out of chicken stock but it still turned out both delicious and authentic tasting. I would make it again.
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Steps
|
1
Done
|
Melt Butter in Large Cast Iron Skillet. |
|
2
Done
|
the Cast Iron Is Very Important as This Is What Helps Develop the Very Dark Color of the Roux. |
|
3
Done
|
Blend in Flour and Stir Over Medium Heat, Until the Roux Is Dark Brown. |
|
4
Done
|
Be Patient, This Will Take at Least 20 Minutes and Should Be the Consistency of Dark Rich Peanut Butter. |
|
5
Done
|
This Is the Key to Good Etouffee. |
|
6
Done
|
Don't Be Tempted to Turn Up the Heat, Just Keep Stirring! |
|
7
Done
|
Add Onion, Celery, Green Peppers and Garlic; Cook Until Tender Crisp, 2 to 3 Minutes. |
|
8
Done
|
Add All Spices Except Parsley and Cook Another 5-10 Minutes. |
|
9
Done
|
Stir in Shrimp, Beer and Broth and Simmer 15 Minutes. |
|
10
Done
|
Add Fresh Parsley and Simmer Five More Minutes. |
|
11
Done
|
Serve Etouffee Over Hot Cooked Rice. |
|
12
Done
|
Serve With Icy Cold Beer and Very Crusty French Bread. |
