Shrimp Étouffée :: Mardi Gras Eats
Total Steps
7
Ingredients
14
Tools Needed
1
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LeMoine Family KitchenIngredients
- 5 tablespoons butter
- 5 tablespoons flour
- 2 null green bell peppers, small dice
- 2 null celery stalks, small dice
- 1 null yellow onion, small dice
- 4 null garlic cloves, minced
- 1 tablespoon dried thyme
- 2 tablespoons heaping tomato paste
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon creole seasoning
- 4 cups chicken broth
- 1 1/2 pounds peeled and deveined shrimp
- 1 tablespoon butter
- null scallions and diced fresh tomato(optional)
Instructions
Step 1
Heat up a heavy pot over low heat. Add in the butter and cook for about 10-12 minutes until a light golden brown. Be sure to stir around a few times to prevent burning.
Step 2
Whisk in the flour until smooth and cook again for about 8 minutes on low. It should look like a slightly loose peanut butter when its ready.
Step 3
Add in the bell peppers, celery and onion. Stir and coat the veggies with the roux. Cook for another 10-15 minutes, until the veggies are softened.
Step 4
Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.
Step 5
Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.
Step 6
Stir in the shrimp, shut the heat and put the lid on. Allow to cook for about 5-8 minutes or until cooked through. Stir in a Tbsp of butter right at the end.
Step 7
Serve over rice and garnish with sliced scallion and fresh diced tomato.