Five Star Shrimp Etouffee Recipes

Steps:

• In large dutch oven, make roux by heating oil until hot over medium heat, then adding flour a little at a time, stirring constantly, allowing flour to sizzle away, then adding a little more.
• When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers and saute, stirring occasionally, while you perform the next step (about 5 minutes). Don't let burn.
• In a sauce pan, melt butter, then add tomato paste. Saute paste and butter whisking with small whisk until smooth (about 5 minutes), then mix with roux from above.
• Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika.
• Cook for 30 minutes.
• Add shrimp/crawfish 5 minutes before serving.
• Serve over equal parts rice.

Steps:

• In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
• Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
• Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
• Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.