This dish is light, savory, with the right amount of spice! If you love shrimp, you gotta try this recipe!!
Total Time: 1 hr 10 min
1/2 cup Margarine or Oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
3 sprigs of bay leaves
2 to 3 dashes hot sauce (recommended: Franks Hot Sauce)
1 (8-ounce) can clam juice
1 (14.5-ounce) can diced tomatoes
2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
BEFORE I MADE THE ROUX, IN A SEPARATE POT I MADE A SHRIMP STOCK WITH SHRIMP SHELLS, ONION, CELERY, CRUSHED RED PEPPER, SALT AND PEPPER. THIS WILL BE ADDED TO THE ROUX AFTER THE VEGGIES ARE MIXED IN.
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, garlic and 2 cups of shrimp stock. Cook over low heat about 5 minutes, until the vegetables are limp.
Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, bay leafe, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions and ENJOY!