Shrimp etouffee

1 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
¼ cup Chopped celery
½ cup Water
½ cup Chopped green onion
2 tablespoons Dry brown \"roux\" (recipe follows)
¼ teaspoon Thyme
pinch Cayenne
1½ cup Hot cooked rice
3 eaches Cloves garlic, minced
⅛ teaspoon Freshly ground black pepper
6 ounces Raw peeled shrimp

Directions

INGREDIENTS

DIRECTIONS

Cook the vegetables in a saucepan over high heat, stirring frequently to prevent sticking and burning, until the vegetables color slightly, about 2 minutes. Add the "roux" and blend in the water. Add all the seasonings and simmer slowly for 20 minutes. Just before serving, add the shrimp and cook for 2 minutes, or just until they turn pink and are good and hot. Spoon the rice into warm serving dishes or bowls and ladle the Etouffee over. Don't overcook the shrimp. They should be firm with a nice al dente texture. Watch the liquid. You want a sort-of gravy affair, not dry. Washed crawfish meat can be substituted for the shrimp. Dry "Roux" 1 cup all-purpose flour Put the flour in a heavy skillet and place over moderate heat. Stir the flour around often with a wooden spoon as it cooks. Pay attention to the cooking because the flour will take about 5-7 minutes to begin coloring. At this point you have a blond "roux". For the next 5-7 minutes it will darken until it reaches a light wood color. Stir constantly to keep the flour in the bottom of the skillet moving so it will not burn, and so that all the flour in the pan will color evenly. The whole process takes about 15 minutes of close attention to get a good rich "roux". When the flour is cooked without oil it will not become as brown as we eventually want it to. When you mix it with an equal amount of liquid to add it to a dish it will darken properly. What you donUt use immediately can be stored unrefrigerated in a tightly capped jar almost indefinitely.

Submitted By EARL SHELSBY On 02-20-95

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