Shrimp etouffee

Shrimp Étouffée

Yield: 2 large servings

Ingredients:

• 60 g butter
  • This is a decadent Creole dish and should always use real butter.
• 60 g flour
• 1 small Onion, chopped
• 1 stalk Celery, chopped
• ½ large Bell Pepper, chopped
• ~1½ Tbsp Creole Seasoning
  • 1 Tbsp House Mix
  • ½ tsp Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Dried Oregano
  • ¼ tsp Dried Thyme
  • ¼ tsp 3 Pepper Blend of choice
• 2 Bay Leaves
• ½ Tbsp Garlic, minced
• 2 cups of seafood or chicken stock
• 1 lb of peeled and deveined shrimp
• ⅛ cup Green Onions, thinly sliced
• 1 Tbsp Flat Leaf Parsley, Chopped
• ½ Tbsp Worcestershire Sauce
• ¼ tsp Seafood Boil Seasoning

Directions:

• In a large pot over med-high heat melt the butter with the flour and make a blond roux.
• Stir in the onions, celery, and bell pepper to stop the flour from browning further and cook until softened.
• Reduce the heat to low.
• Stir in the Creole Seasoning, bay leaves, and garlic until fragrant.
• Stir in stock 1 ladle at a time until thick but not stiff (e.g. like a country gravy or loose cake batter).
• Cover and cook for ~30 mins.
• Stir in the shrimp and cook for an additional 5 mins, being careful to not overcook the shrimp.
• Stir in the green onions, parsley, Worcestershire Sauce, and seafood boil just before serving.

Notes:

• Serve over Steamed White Rice and garnish with a little more Green Onions and Parsley.
• This is basically half of the Casa Pelican Shrimp Etouffee recipe with a little extra sauce for the rice.