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Shrimp Etouffee

Cajun style shrimp dish.
Course Dinner
Cuisine Cajun
Servings 4 people

Ingredients

Seasonings

  • 2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 tablespoon basil leaves finely chopped (or 1 teaspoon dried)
  • 2 teaspoons thyme leaves finely chopped (or 1/2 teaspoon dried)
  • 2 teaspoons salt

Cajun Trinity

  • 1/3 cup celery chopped
  • 1/3 cup onions chopped
  • 1/3 cup green peppers chopped

Roux

  • 1/2 cup vegetable oil
  • 3/4 cup flour

Everything Else

  • 3 cups seafood stock (chicken stock okay in a pinch)
  • 1/4 pound butter
  • 2 pounds shrimp pealed and deveined
  • 3/4 cup green onions chopped
  • 4 cups cooked rice follow directions on your rice package

Instructions

Seasonings

  • Using a small bowl, mix the cayennes pepper, white pepper, black pepper,  basil and thyme together and set aside.

Cajun Trinity

  • Using a small bowl, mix the celery, onions, and green  bell peppers together ant set aside

Roux and Such

  • Heat a cast iron skillet over medium-high heat.  Add the oil and heat until it just starts to smoke.
  • Mix the flour into the hot oil using a whisk.  Continue cooking and mixing until you have the desired color.  Some like a dark roux, some like a deep blond or brown roux for this dish. Just don't let it burn.
  • When the roux is the color you want, turn the heat to low and add the cajun trinity of onions, celery, and green bell peppers.
  • Stir in about half of the seasoning mix.
  • Cook for about 5 minutes and turn off the heat.
  • Using a medium saucepan, heat 2 cups of the broth or stock to a boil.
  • Slowly stir the roux into the boiling broth and continue to stir until the roux is dissolved.
  • Remove the broth mixture from heat and set it aside.

Everything Else

  • Using a medium-large saucepan, add the butter and melt it over medium heat.
  • Add the shrimp and green onions and saute for 2 or 3 minutes.
  • Add the roux-broth mixture and the last cup of broth and cook for about 5 minutes, stir enough to mix things up, but not too much.
  • Add the rest of the seasoning and cook for another minute or two.
  • Remove from heat.
  • Serve right away over a bed of rice.