Comfort Shrimp Etouffee Recipes

Steps:

• Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.
• Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

Steps:

• In a skillet, melt the butter and stir in the flour.
• Cook stirring constantly until this is a rich brown.
• Add the vegetables and cook until tender.
• Stir in the water, shrimp, parsley and seasonings.
• Simmer uncovered for about 20 minutes.
• Serve over hot rice.

Steps:

• Melt butter in large cast iron skillet.
• The cast iron is very important as this is what helps develop the very dark color of the roux.
• Blend in flour and stir over medium heat, until the roux is dark brown.
• Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
• This is the key to good etouffee.
• Don't be tempted to turn up the heat, just keep stirring!
• Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
• Add all spices except parsley and cook another 5-10 minutes.
• Stir in shrimp, beer and broth and simmer 15 minutes.
• Add fresh parsley and simmer five more minutes.
• Serve etouffee over hot cooked rice.
• Serve with icy cold beer and very crusty French bread.

Steps:

• Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
• Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
• Serve immediately over steamed white rice and garnish with sliced green onion tops.
• Combine all ingredients thoroughly.
• Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
• Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
• Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.

Steps:

• Melt butter in a large pan over low heat. Gradually whisk in the flour until it forms a paste. Continue cooking, stirring occasionally with a wooden spoon, until it turns a caramel color, approximately 15-20 minutes.
• Add your onions, green pepper, celery and garlic and cook over low heat for about 5 minutes or until the veggies get limp.
• Add your shrimp and stir to coat in the roux. Then add black pepper, cayenne, Cajun seasoning, green onions, parsley and the Tabasco (to taste).
• Add 1 cup of water and stir until incorporated. Add the tomatoes with their juice and stir to blend. Taste for seasoning. Add the salt, starting with 1 t and adding more if needed. Bring the whole mixture to a boil then reduce the heat to low and simmer for about 10-15 minutes, until the shrimp get firm and pink. Once the flavors are nicely blended, you can serve and enjoy!