Shrimp Etouffee

Makes 6

Jamie Run

Crawfish or Shrimp. Yum!

ingredients

2 pounds peeled and deveined raw shrimp
Cajun or Creole spice to taste (1 tsp to 2 tbsp depending on desired spiciness - more can be added at the end)
4 tbsp butter
3 tbsp of flour
1/2 cup diced onions
1/2 cup celery, sliced thin
1/2 cup diced green bell pepper
salt and fresh ground black pepper to taste
3 cups shrimp, vegetable, or chicken stock
1/2 cup diced tomatoes
1 small bay leaf
1 tsp Worcestershire sauce
1/2 cup minced green onions
1 tsp hot sauce, or to taste
8 cups cooked white rice

1
In a mixing bowl combine the shrimp with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.
2
Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, tomatoes, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.
3
Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the shrimp, green onions, and hot sauce; simmer for 3-7 minutes, depending on the size of the shrimp. When the shrimp are cooked, taste for salt and pepper, and serve with rice.