½ teaspoon cayenne pepper, ½ teaspoon salt, ¼ teaspoon white pepper
¼ teaspoon dried thyme
¼ teaspoon Tabasco sauce
2 pounds shrimp, peeled and deveined
2 tablespoons butter
green onions, sliced
white rice for serving
Instructions
To make a roux, whisk together oil and flour in a
large heavy saucepan (cast iron is perfect, but any
heavy-bottomed pot or pan will do) over medium to
medium-low heat. Once combined, it is easier to use
a wooden spoon to stir. Stir continuously for at
least 20 minutes, until mixture turns a dark
caramel color. It should darken very slowly. If it
darkens too fast, turn down the heat. The roux will
burn if the heat is too high or you don't stir
continuously. Be sure to really stir all the way up
to the edges of the pot. You don't want any of the
mixture to stay in one spot for too long
Turn heat to low and add onion, green pepper, and
celery to roux. It will start to sizzle loudly and
darken some in color. Cook 5 minutes, or until
vegetables are soft.
Add garlic and cook 30 seconds. Add clam juice,
tomatoes, Cajun seasoning, Worcestershire sauce,
black, white, and cayenne pepper, salt, thyme, and
Tabasco. Bring to a boil and simmer 15 minutes.
Add shrimp and cook 2 to 3 minutes. Turn heat off
and add butter. Stir to mix it in. Serve with green
onions and white rice and additional hot sauce.
I keep things simple and use a bottle of clam
juice, but you could boil your shrimp peels and
make a shrimp stock instead.
Be sure to use a heavy-bottomed pan or pot for
making the roux. Cast iron works perfectly.
Originally Submitted
1/14/2017
0 Out of 5 from
0 reviews
You can add this Shrimp Etouffee recipe to your own private DesktopCookbook.
