Shrimp Étoufée

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Obviously I couldn’t wait to start eating before I took a picture of my food.  It is really that good.  This recipe makes enough to feed a hungry bunch of men watching an LSU game.  Enjoy! 

First word of advice is to get all your chopping done first then gather the ingredients and have everything ready and waiting on you.

  • 3 lbs. shrimp, medium, peeled, deveined, SAVE SHELLS
  • 1 cup oil or butter
  • 1 cup flour
  • 2 medium onions, chopped
  • 3 stalks celery rib, chopped
  • ½ each red and green bell pepperd, chopped
  • 4 cloves garlic, minced
  • 4 cups shrimp stock
  • 1 can rotel tomatoes
  • 1 can cream of celery soup
  • 1 bay leaf
  • 1 tablespoon worcestershire sauce
  • Tobasco to taste
  • salt and pepper, to taste
  • 1 stick butter, cut into tablespoons
  • White rice, cooked
  • 1 bunch green onions, chopped
  • parsley, chopped
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As you can see I happened to have a yellow bell pepper on hand.  It still turned out tasting delicious!
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Place the shrimp in a colander to drain and keep in fridge until ready to use. Toast shrimp shells in a 350º oven for 30 minutes.
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Make a shrimp stock by boiling shells with celery, onion, water and even shrimp heads if you have them.  Let cook for one hour.
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It won’t hurt to use a fish stock that you purchase at your local fish market if you want to skip this step.  Or if you want to add fish stock to this it’s good, too!  Just make sure to add plenty of water so it isn’t too salty.  When this has cooked for an hour strain and set aside. IMG_0932
Cook butter and flour to make the roux. Be patient.  You’re not going anywhere anytime soon.  As a matter of fact, grab a spouse, family member, neighbor, whoever.  Show them how to stir and put a beer in their hand.  You want this roux to be a really dark color just short of burning!
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Not finished yet!
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Still not finished… keep stirring and cooking.  Don’t walk away!  You don’t want it to burn.  Starting over would be such a shame.  It needs to be really dark.
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When it’s chocolate brown in color add the veggies and continue cooking until they are softened.When the roux gets a little darker than it is in this photo above let’s say the color of a milk chocolate bar, I like to add just the chopped onions.  Let them cook down until they are translucent. Then add the rest of the veggies.  The recipe calls for green and red bell pepper but I had yellow and red.
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You can see just how dark the roux gets in this photo. Sauté these until crisp tender. Then add the 4 cups of stock, Rotel, cream of celery soup, bay leaf, worcestershire, Tobasco, salt and pepper. Bring to a bubble then turn on low and cook for 30 minutes.  When ready to add shrimp make sure the stock mixture is on med. high, add shrimp then immediately turn back down to a simmer.  Cook about 30 min then rapidly stir in 1 stick of butter 1 tablespoon at a time. Adjust seasonings, stir in parsley and green onion once shrimp are tender.  Serve over rice and garnish with additional parsley and green onion.

Here it is for you all at once!

  • 3 lbs. shrimp, medium, peeled, deveined, SAVE SHELLS
  • 1 cup oil or butter
  • 1 cup flour
  • 2 medium onions, chopped
  • 3 stalks celery rib, chopped
  • ½ each red and green bell pepperd, chopped
  • 4 cloves garlic, minced
  • 4 cups shrimp stock
  • 1 can rotel tomatoes
  • 1 can cream of celery soup
  • 1 bay leaf
  • 1 tablespoon worcestershire sauce
  • Tobasco to taste
  • salt and pepper, to taste
  • 1 stick butter, cut into tablespoons
  • White rice, cooked
  • 1 bunch green onions, chopped
  • parsley, chopped
 Toast shrimp shells in oven at 350 for at least 30 min.  Make a stock by boiling with shrimp heads if possible and cook for about an hour.
Cook butter and flour to make the roux.
Add the onions to the roux and cook until softened.  Then add the bell pepper, celery and garlic and cook until soft.
Next add 4 cups of stock, cream of celery, rotel, bay leaf, worcestershire, tobacco, salt and pepper.
Cook it all down for a while.
Add your shrimp when the stock mixture is on med. high and immediately turn down to a simmer.
Cook about 30 min and then rapidly stir in 1 stick of butter, 1 tablespoon at a time.
Adjust seasonings, add chopped green onion and parsley once the shrimp are tender.
Serve over rice and garnish with more parsley and chopped green onion.
Freeze leftovers!

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