|Picture from: fullforkahead|
Image Credit: KMont
The first step - and probably the most important - is to make a roux. This isn't just any roux either; it's a long-cooked, constantly stirred one. Most roux are only cooked for a couple of minutes, but this one is slow-cooked for more like 15 to 20. This is absolutely necessary so don't skimp on the time. It brings a deeper flavor to the etouffee and you will know this in every fiber of your flavor-loving tongue when you taste the end results.” KMont
¼ cup vegetable oil
⅓ Cup all-purpose flour
½ cup chopped celery
½ cup chopped onion
½ cup chopped green bell pepper
1 ½ teaspoons Cajun seasoning or to taste
½ teaspoon salt
4 bay leaves
1 large sprig fresh thyme
1 clove garlic, minced
2 ½ cups hot shrimp stock (recipe follows)
2 pounds large shrimp, peeled and deveined (tails left on), shells reserved for stock
½ cup chopped, seeded tomato
Hot cooked rice, for serving
Garnish: chopped green onion
In a 10-inch cast-iron skillet, heat oil over medium heat; gradually stir in flour.
Stir constantly with a wooden spatula until mixture is a deep caramel color, 15 to 20 minutes.
Add celery, onion, and bell pepper; cook until vegetable begin to soften, approximately 5
Add Cajun seasoning, salt, bay leaves, thyme, and garlic; cook for 1 minute.
Gradually add hot shrimp stock to skillet, stirring to combine.
Bring to a boil.
Reduce heat; simmer, stirring frequently, until mixture is smooth and thickened, approximately
Add shrimp and tomatoes; cover and cook until shrimp are pink, approximately 7 minutes.
Discard bay leaves and thyme sprig before serving.
Serve with rice and garnish with green onions, if desired.
Reserved shrimp shells
3 cups water
4 sprigs fresh parsley
4 sprigs fresh thyme
½ small onions
In a large saucepan, combine shrimp shells, 3 cups water, lemon, parsley, thyme, and onion;
bring to a boil.
Reduce heat to medium-low; simmer for thirty minutes.
Strain stock through a colander set over a bowl.
Add additional water, if needed, to equal 2 ½ cups stock.
As noted above, we used the bottled clam juice instead of making a shrimp stock and it was
divine in the end. We've made a shrimp stock before and weren't particularly impressed with it
for all the extra effort you have to go to. If you want to keep this to a quick, easy weeknight meal,
just sub in the clam juice if you feel like paying an extra few bucks.
Enjoy this amazing recipe and many more when visiting fullforkahead
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