Shrimp Etouffee for my East Coast Hubby today. Tres Bon! Includes: 2 lbs. peeled and rinsed gulf coast shrimp 1 cup seafood stock 2 cups chicken broth 1/2 cup powered roux (mixed with 1/2 cup cold water) celery, onion, green bell pepper (2 cups total - chopped) - equal amounts Also used 1/2 cup chopped red bell pepper, too and added to the rest! 3 chopped green onions 2 fresh chopped roma tomatoes 1 tablespoon garlic paste few chopped sprigs of fresh parsley 1 can petite diced tomatoes 1 big tablespoon of unsalted butter season to your delight: Old Bay seasoning Richards cajun seasoning celery salt oregano--few dashes of oregano flakes 1 bay leaf- take out before you serve cher! black pepper dash of Louisiana red sauce Sautee vegetables in olive oil very well (except fresh tomatoes). After veggies are soft, season a little with the celery salt and other seasonings above. Then add fresh chopped roma tomatoes and sautee some more. Then I added my tablespoon of unsalted butter. Then gradually add chicken broth, seafood stock, and can of petite diced tomatoes. Bring to gentle boil while stirring and add roux mixture. You are looking for a nice creole red/brown color for the sauce. Season to your delight. Allow sauce to simmer (30 minutes or so) and thicken and adjust consistency with chicken stock. You dont want it too thick, cher. Then bring to a gentle boil once more and add the fresh shrimp! Bring to a slow simmer and cover for a bit until the sauce takes on all the deliciousness of the gulf shrimp. Season a little more and add a dash of that Louisiana red sauce for a little pep! Serve over cooked white jasmine rice and Enjoy!
Posted on: Sat, 01 Nov 2014 22:59:46 +0000
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