Fat Tuesday is barely a memory, but I am already craving this delicious treat again! Man, what a wonderful combination of flavors. Usually, when a recipe says green peppers I just skip right over them. This time I decided to toss them in and I’m so glad I did because they really rounded out the flavor and gave it a little something extra.
2 lbs. Shrimp
1/4 c. Vegetable oil
1/4 c. Flour
1/2 large Onion
1 Bell pepper, chopped
1 jalapeño pepper
4 Cloves garlic, chopped
1 pint Shrimp (seafood) stock
1 T cajun seasoning
1/2 tsp celery salt
1 T sweet paprika
3 Green onions, chopped
The first thing you are going to do is chop up all your veggies and get them set aside in prep bowls because you’re going to make a roux…and you’ll want your veggies ready to go in. Making a roux requires all of your attention – you will not be able to chop veggies while constantly stirring the roux. You’ll notice that I even have my spices in a bowl ready to throw in.
For this roux, you will heat the vegetable oil in your heavy pot over medium heat for 1-2 minutes. Stir in the flour well – until it is smooth and there are no clumps. Let it cook until it is pretty brown (10 minutes).
I moved on after 8 minutes and the color was not quite as dark as other étouffées that I’ve had in the past. The taste was still good, but the flavor wasn’t quite there.
Add in your green pepper, jalapeño and onion and mix well. Cook over medium heat for 4 minutes, stirring occasionally.
While that’s cooking, heat up your shrimp (or seafood) stock then add it to the vegetables slowly, stirring the entire time so that it incorporates fully. You want it to be about the thickness of syrup.
Add in your seasonings and mix well.
Add salt and then your shrimp. Cook an additional 10 minutes (or until your shrimp is done). Serve over top of rice!
Hope you enjoy this delicious treat! Once you are comfortable making a roux, dishes like this are so easy! Practice, don’t be afraid to throw out a batch if it doesn’t turn out looking quite right. You will get there…in time…