Gardnerh

Shrimp Étouffée

Seasoning Mix

  • 2 tsp Salt
  • 2 tsp Cayenne
  • 1 tsp White Pepper
  • 1 tsp Black Pepper
  • 1 tsp Dried Sweet Basil Leaves
  • 1/2 tsp Dried Thyme Leaves

Instructions

  1. Combine the seasoning mix ingredients in a small bowl.
  2. Set aside.

Étouffée

  • 1/4 Cup Onion – Chopped
  • 1/4 Cup Celery – Chopped
  • 1/4 Cup Green Bell Pepper – Cored, Seeded & Chopped
  • 7 T Avocado Oil
  • 3/4 Cup AP Flour
  • 3 Cups Chicken Stock
  • 1/4 Lb Butter
  • 2 Lb Medium Shrimp – Peeled and Cleaned
  • 3/4 Cup Green Onions – Chopped Finely
  • 1 Cup Seafood stock

Instructions

  1. Heat the oil over high heat in a large cast iron dutch oven. When it’s hot, gradually mix in the flour, stirring with a whisk until a smooth roux forms.
  2. Continue cooking the roux, whisking constantly, until it develops a dark caramel color.
  3. Remove the pan from the heat and immediately stir in the vegetables and 1 Tablespoon of the seasoning mix.
  4. Continue stirring, until cooled (about 5 minutes).
  5. Add 1.5 cups of chicken stock to the roux/vegetable mixture, stirring to completely dissolve.
  6. Bring the other 1.5 cups of stock along with the shrimp shells to a low boil in a saucepan.
  7. Cook for 5 minutes and strain out the shells.
  8. Add the shrimp, 1/8 cups of butter and 3/4 cup green onions to the stock and cook until the shrimp are just pink.
  9. Add the stock/shrimp/onions back into the roux and stir to dissolve.
  10. Adjust the seasoning, adding additional spice mix if necessary.
  11. Serve over a mound of rice, garnishing with green onions and a slice of bread for sopping.

Serving

  • 4 Cups Cooked Rice,
  • 1/4 cup Green Onions – Chopped Finely
  • Crusty bread