This savory and spicy shrimp dish comes straight out of New Orleans and offers up everything we love about Southern Cuisine. Etouffee or "smothered shrimp" is exactly what it sounds like, Spicy Cajun shrimp covered by of savory, flavor packed roux that wouldn't be complete without some fresh herbs & vegetables.
INGREDIENTS:
1 Lbs Shrimp
2 Tbls Creole Cajun Seasoning
1 Tbls File Powder
1 Tbls Vegetable Oil
⅓ Cup Butter
⅓ Cup Flour
1 Small Onion
½ Bell Pepper
2 Celery
¼ Tsp Thyme
4 Cloves minced Garlic
3 Cups Chicken Broth
2 Cups Fresh Tomatoes
2 Tbls Worcestershire sauce
2 Tsp Cyprus Pyramid Salt
2 Tsp Red Kampot Pepper
¼ Cup Green Onion
¼ Cup Parsley
1/4 Cup Lemon Juice
INSTRUCTIONS:
Peel & devein shrimp then toss with the Creole Cajun Seasoning. Over medium-high heat cook oil & add shrimp. Cook for about 2 minutes. Set shrimp aside.
In a large skillet over medium heat, melt butter. Add flour slowly to avoid clumping and cook until the mixture is the color of peanut butter (should take about 7 mins).
Add onions, bell pepper, celery, garlic & thyme, cook until slightly softened. Stir in broth slowly.
Add tomatoes, worcestershire sauce and bay leaves and bring to a boil. Turn heat to low & simmer uncovered about 20 mins. Add salt & pepper ( add less or more depending on taste).
Stir in the green onions, parsley, lemon juice & shrimp. Cook just until shrimp are reheated.
Serve over rice.