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Shrimp Etouffée

Ingredients

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.


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