Shrimp Etoufee – Pure Cajun Awesomeness!

• 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

Roux 
       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!

• Ingredients: 
  1/4 cup vegetable oil
  1/4 cup all-purpose flour

  Directions:
  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.