- 2 lbs. of fresh Gulf shrimp shells and tails(if possible)
- 1/2 cup of chopped onions
- 1/2 cup of chopped celery
- 2 cloves of minced garlic
- 1 whole lemon cut into slices
- 2 bay leaves
- 3 sprigs of fresh thyme
- 2 1/2 cups of water
- Place all ingredients into a pot.
- Bring to a boil and then lower to a simmer for about 45 minutes.
- Strain the liquid out and remove the sprigs and leaves (you want the liquid).
- You’ve just made your shrimp stock for the etouffee!
- 1 tablespoons of Cajun seasoning
- 2 tablespoons of real butter
- 1/4 cup of chopped onions
- 1/4 cup of chopped celery
- 1/4 cup of chopped bell peppers
- 1/2 can of Ro-Tel Tomatoes
- 3/4 cups of shrimp stock (see above)
- 1 tablespoons of minced garlic
- 1 bundle of thyme
- 1 teaspoons of Worcester sauce
- 1/2 teaspoon of Tabasco ( or more to taste)
- 1/4 cup of chopped green onions
- 1 tablespoons of parsley
- 1 lbs. of fresh Gulf shrimp, peeled
- 1/2 tablespoon of salt
- 1/2 tablespoon of black pepper
The roux is the most important aspect of most Cajun food – it is very simple to make, and very simple to mess up if you are not careful!
1/4 cup vegetable oil
1/4 cup all-purpose flour
Heat oil in a heavy saucepan. Gently stir in flour, whisking continuously. Bring to a low simmer, whisking often – over medium heat. continue to whisk for about 20 – 30 minutes until a dark mahogany brown – do NOT let it burn! Color change should be VERY gradual.
- Mix the shrimp with the Cajun seasonings.
- Melt the butter in a pot and add the onions, bell peppers, and celery. Saute for about 10 minutes.
- Slowly add the shrimp stock while continuously whisking.
- Bring the pot to a boil, whisk in roux and then lower to a simmer.
- Add the rest of the ingredients (except for the shrimp) and let it simmer for about 20 minutes.
- Add the shrimp and let it simmer for 10 more minutes.
- Serve over white rice and add some Cajun seasonings if needed.