Shrimp Etouffée
Ingredients
- 1 bay leaf
- 1 tablespoon parsley flakes
- 1 tablespoon kosher salt
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
Seasoning Mix
- 3 pounds medium shrimp, peeled and deveined
- 1/2 cup canola oil
- 1/2 cup all purpose flour
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 2 garlic cloves, minced
- 3 cups seafood stock (see recipe for homemade stock)
- 1/4 cup thinly sliced green onions
- 1 stick unsalted butter
- 1 teaspoon filé powder
- Baked Rice, for serving (see recipe)
Instructions
In a small bowl, thoroughly combine seasoning mix. Place shrimp in a large bowl and toss with 1 teaspoon seasoning mix; cover and refrigerate (at least 15 minutes or overnight). Set aside remaining seasoning mix. In a large heavy skillet (preferably cast iron), make a roux by heating the oil over high heat until it begins to smoke. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until the roux is the color of peanut butter. Add onions, celery and bell pepper. Cook, stirring constantly, until vegetables begin to soften, about 5 minutes. Add garlic; cook 2 minutes more. Remove roux from heat. In a large separate saucepan or Dutch oven, bring the stock to a boil. Gradually add the roux mixture to the boiling stock, whisking after each addition until dissolved. Return to a boil, stirring often, until sauce begins to thicken. Reduce heat to low and add reserved seasoning mix. Cook, stirring occasionally, for 30 minutes. The dish can be made up to this point and kept warm until ready to serve. Ten minutes before serving, add seasoned shrimp, green onions, butter and filé powder. Cook, stirring occasionally, until shrimp are cooked through, 7-10 minutes. Adjust seasonings, if necessary. Serve over Baked Rice with plenty of French bread and hot sauce options. Makes 6-8 servings.