Posted at: 10/10/2009 7:26 AM
Updated at: 10/10/2009 10:42 AM
By: Chef Christopher Tanner

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Shrimp Etouffee

Shrimp Etouffee

Ingredients

Butter, Unsalted                                              6   tbsp      

Flour, AP                                                          4   tbsp      

Onions, Spanish, medium dice                        2  cups                                      

Celery, medium dice                                        ½ cups                                      

Bell pepper, Green, medium dice                    ½ cups                                      

Garlic, minced                                                  6 cloves                                 

Bay leaves                                                        2  each     

Thyme, fresh                                                     2 sprigs   

Fish stock                                                          2 ½ cups      

Tomato, seeded and diced                               1 cup            

Salt, kosher                                                       1 ½ tsp         

Cayenne                                                            ½   tsp         

Tabasco sauce                                                  2    tsp         

Worcestershire sauce                                       2    tsp         

Shrimp 30-32 ct, peeled, deveined                   2    lbs                                         

Lemon, juiced                                                   ½    each                                     

Green Onions                                                   1    cup      

Parsley, flat leaf, chopped                               ¼      cups                                     

Cooked white rice, for serving 

Method

1.       In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.  

2.        Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.          

3.        Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.