Shrimp Etouffee

The first night in D.C. we had a taste of Louisiana. My first time to have Shrimp Etouffee and it was delicious.

SHRIMP ETOUFFEE

4 tablespoons unsalted butter plus 1 tablespoon of extra virgin olive oil

2 tablespoons all-purpose flour

2 cups chopped onions

1 cup chopped bell pepper

1 cup chopped heart of celery or celery leaves

2 tablespoons minced garlic

1 can of original Rotel diced tomatoes

1 bay leaf

1 tablespoon Tony Chachere Creole Seasoning or Slap Yo Mama

8-10 oz. seafood stock
1 1/2 pound shrimp (peeled and deveined)

2 tablespoons flat leaf parsley

 

6 servings of steamed rice for serving

1/4 cup thinly sliced green onion tops for garnishing the serving of étouffée

Melt the butter and oil in a large skillet or dutch oven set over medium heat. Sauté onions, bell pepper, celery, and garlic for 10 minutes. Add flour and stir continuously until thickened. Add tomatoes to the pot and season with the bay leaf, add season salt. Cook for 2 to 3 minutes and then whisk in the stock.

Bring the mixture to a boil, and reduce to a simmer.  Remove bay leaf. Simmer for 45 minutes, stirring occasionally. Season the shrimp and add them to the pot, stirring to evenly distribute. Cook for 5 to 7 minutes, or until the shrimp are firm and cooked through. Add chopped parsley to the pot and stir to combine.

Serve over rice

Yields 6 servings