Shrimp Etoufee
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 4 - 4½ oz onion, diced (1 small onion)
  • 3 - 3½ oz celery, diced (approximately 2 stalks)
  • 3 - 3½ oz green bell pepper, seeded and diced (approximately 1 small)
  • 2 garlic cloves, minced
  • 7 oz diced tomatoes
  • 4 - 6 oz clam juice
  • ¾ tsp Creole seasoning
  • ¾ tsp Worcestershire sauce
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ⅛ tsp white pepper
  • ¼ tsp salt
  • ¼ tsp thyme
  • ¼ - ½ tsp Louisiana hot sauce (Crystal or Tabasco are my favorites)
  • ½ lb medium shrimp, peeled and deveined
  • 1 tbsp butter
  • scallion, sliced for garnish
  • parsley, chopped for garnish
  • cooked white rice
Instructions
Make the roux
  1. In a heavy bottom pan (cast iron works best) over Medium/Medium-Low heat, melt the butter.
  2. Add the flour and stir to combine and keep stirring until the color of milk chocolate, approximately 30 minutes.
  3. Do not rush this step with higher heat or stop stirring because the roux will scorch and taste horrible.
Sweat the vegetables
  1. When the roux is deeply browned, lower the heat to Medium-Low and add the celery, onion, and bell pepper.
  2. Cook the vegetables until softened, stirring regularly, approximately 5 to 7 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
Build the sauce
  1. Add the clam juice, diced tomatoes, Worcestershire sauce, hot sauce (if desired), and spices, stirring to combine. If too thick, add more clam juice (or even chicken stock) until the sauce is a gravy like consistency.
  2. Increase the heat to Medium and simmer gently for 15 minutes to meld the flavors.
Finish the dish
  1. Add the shrimp and remove from the heat.
  2. The shrimp will cook with the residual heat in 3 - 5 minutes (depending on size).
  3. Add the butter and stir to incorporate.
  4. Serve with white rice and garnish with sliced scallions and chopped parsley.
Notes
I made some of the ingredients variable to allow for adjustment in getting the consistency you desire. From the pictures, you can see mine is a bit thicker than most people would consider etoufee - but that's how I like it. Tweak the recipe to fit your own unique tastes - no one has to give you permission to enjoy what you cook!

This recipe makes one large portion or two smaller portions, perfect for a couple enjoying appetizers or sides with this dish.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/05/30/shrimp-etoufee/