Wednesday, July 14, 2010

Shrimp Etouffee

This recipe is one of my favorites. It’s truly comfort food for me, and it will always remind me of my Dad. He was a great Cajun cook. It’s hot and hearty. It's important to note that the chicken broth can make or break this recipe. Only use tastie chicken broth. Yummy!

  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 15 oz. can diced tomatoes
  • 3/4 cup chicken broth (You could use clam juice)
  • 3/4 cup white wine (if you don't have wine you can double the chicken broth)
  • 1/2 teaspoon basil
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
  • 1/2 cup scallions, chopped (including green parts)
  • 1 lb. medium shrimp, peeled (deveined)
  • 3-4 cups cooked white rice
  1. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
  2. Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
  3. Stir in tomatoes, chicken broth, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
  4. Thin with chicken broth if roux is too thick. Add hot sauce to taste, scallions, and shrimp.
  5. Simmer 5 minutes, or until shrimp are no longer pink.
  6. Remove bay leaf.
  7. Serve over rice.

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