Sunday, March 3, 2013

Shrimp Etouffee

Shrimp Etouffee
Picture from: fullforkahead
Image Credit: KMont

Shrimp Etouffee

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 
20 minutes.

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.

Shrimp Stock:

Reserved shrimp shells

3 cups water

½ lemons

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.

Discard solids.

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.

Serves: 4

Enjoy this amazing recipe and many more when visiting fullforkahead

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