Shrimp Etouffee

The first night in D.C. we had a taste of Louisiana. My first time to have Shrimp Etouffee and it was delicious.

SHRIMP ETOUFFEE

• 4 tablespoons unsalted butter plus 1 tablespoon of extra virgin olive oil
• 2 tablespoons all-purpose flour
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1 cup chopped heart of celery or celery leaves
• 2 tablespoons minced garlic
• 1 can of original Rotel diced tomatoes
• 1 bay leaf
• 1 tablespoon Tony Chachere Creole Seasoning or Slap Yo Mama
• 8-10 oz. seafood stock
• 1 1/2 pound shrimp (peeled and deveined)
• 2 tablespoons flat leaf parsley
• 6 servings of steamed rice for serving
• 1/4 cup thinly sliced green onion tops for garnishing the serving of
• étouffée
• Melt the butter and oil in a large skillet or dutch oven set over medium
• heat. Sauté onions, bell pepper, celery, and garlic for 10 minutes. Add flour
• and stir continuously until thickened. Add tomatoes to the pot and season with
• the bay leaf, add season salt. Cook for 2 to 3 minutes and then whisk in the

stock.

Bring the mixture to a boil, and reduce to a simmer. Remove bay leaf.

Simmer for 45 minutes, stirring occasionally. Season the shrimp and add them to

the pot, stirring to evenly distribute. Cook for 5 to 7 minutes, or until the

shrimp are firm and cooked through. Add chopped parsley to the pot and stir to

combine.

Serve over rice

Yields 6 servings