FIVE STAR SHRIMP ETOUFFEE
If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there and it was love at first bite. This dish has a very unique taste that defies description. It is very easy to make, and you're doing yourself a serious disservice if you don't give it a try. You can use crawfish rather than shrimp. Crawfish are simply not plentiful where I now live. Don't be lured into making an "easy" version of this with Ro-tel or mushroom soup. This is easy enough to make from scratch.
Provided by EDMISTON99
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In large dutch oven, make roux by heating oil until hot over medium heat, then adding flour a little at a time, stirring constantly, allowing flour to sizzle away, then adding a little more.
- When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers and saute, stirring occasionally, while you perform the next step (about 5 minutes). Don't let burn.
- In a sauce pan, melt butter, then add tomato paste. Saute paste and butter whisking with small whisk until smooth (about 5 minutes), then mix with roux from above.
- Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika.
- Cook for 30 minutes.
- Add shrimp/crawfish 5 minutes before serving.
- Serve over equal parts rice.
Nutrition Facts : Calories 459.6, Fat 34.9, SaturatedFat 7.5, Cholesterol 158.6, Sodium 1522.4, Carbohydrate 18.4, Fiber 2.1, Sugar 4.1, Protein 19.3
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