Tuesday, February 17, 2015

Shrimp Etoufée

This is possibly one of the best homemade Shrimp Etoufée dishes I have ever had. Here is a list of the ingredients:

6 tablespoons of salted butter
6 tablespoons of flour
2lb of deveined and de shelled Shrimp (frozen work fine)
2 green bell pepper chopped
1 medium sized onion chopped
2 stalks of Celery chopped
4 garlic cloves chopped
1 teaspoon of thyme
2 1/2 cups of chicken broth
1 tablespoon of Worcestershire sauce
1 table spoon of Cajun seasoning
Several drops of tabasco (depending on your taste)
Salt and pepper to taste

In a non stick skillet melt the butter and allow it to brown (without burning it) Sprinkle in the flour and stir continuously until it forms a nice golden colored roux. Allow to simmer about 8 minutes.
As your roux is simmering, put the shrimp in a pot and add in the chicken broth. Once it comes to a boil, lower the heat and allow it to simmer for 10 minutes. Once they are cooked strain the chicken broth off the shrimp and set it aside. Add the onions, bell pepper and celery to the roux and let them cook for about 10 minutes (till they become translucent) and stir occasionally. Once they are cooked add in the garlic cloves and thyme for about 1 minute. Add the chicken broth, Worcestershire sauce, and Cajun seasoning. Add the cooked shrimp and let them cook a further 5 minutes. You can add as many of drops of tabasco but start off with a few so the dish does not become over powered. Use salt and pepper to taste. Because the chicken broth usually has salt in it, the etoufée will not need much but I would add pepper. Serve this dish over rice and bonne appetit!!