New Orleans Shrimp Etouffee
Ingredients
2 lbs shrimp
¼ cup Flour
¼ cup Oil
3tbs Unsalted Butter
3 Ribs Celery
1 Yellow onion
1 green bell pepper
4 cloves garlic
3 Bay leaves
4 tsp Cajun Seasoning
Directions
Chop you’re your onion, bell pepper and celery
Mince your garlic
Set to the side
Peel and devein your shrimp (save shells)
Add 2 quarts of water to medium pot
Add 2 tsp Cajun seasoning
Add shrimp shells
Simmer for 1 hour
Strain and save the broth in a bowl
Heat a large pot on medium high
Add oil
Once oil is heated
Add flour
Using a whisk mix the oil and flour
Continue stirring until dark brown color
Once cooked remove from the pot and set to the side
Add 3 tbs butter to pot
Once melted
Add onion, celery, bell pepper and garlic
Sauté for about 10 minutes
Add your roux
Cook for 2 minutes
Add 4 ½ cups of shrimp stock
Add 2 tsp Cajun seasoning
Add 3 bay leaves
Stir to combine
Bring to a boil
Simmer for 15 minutes
Add shrimp and stir to combine
Cover and cook for 5 minutes
Remove bay leaves
Serve over cook rice
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