Shrimp Etouffee with Steamed White Rice

Yield: 10 ea

6 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups chopped onions 2 cups chopped green bell peppers 2 cups chopped celery 2 tablespoons minced garlic 1 (14.5-ounce) can diced tomatoes or fresh diced 2 bay leaves 2 teaspoons salt 1/2 teaspoon cayenne pepper 2 tablespoons Bayou Bash Seasoning, recipe follows 1 quart shrimp or fish stock 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined 1/4 cup chopped parsley leaves Steamed white rice, for serving 1/2 cup thinly sliced green onion tops, for garnish Bayou Bash Seasoning:

2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine thoroughly

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Bayou Bash Seasoning. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp/fish stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine. Serve immediately over steamed white rice and garnish with sliced green onion tops.

Steamed Rice: 2 cups raw long grain rice 2 1/2 cups cool water

Place rice grains in pot. Wash the rice and swish with your hands. Drain and repeat 3 more times until the water is no longer milky. This helps remove excess starch and clean the grains.

Fill the pot with the cool water and the washed rice. Turn the heat to high. When the water near the edge of pot starts bubbling, cover the pot and reduce heat to low. Cook for 15 minutes.

Turn off heat and keep covered! Just let it sit with lid on for 5 minutes to finish the steaming process. Fluff with fork after done.

Turn off heat and keep covered! Just let it sit with lid on for 5 minutes to finish the steaming process. Fluff with fork after done.

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