Shrimp Etoufee

Shrimp Etoufee Quick and EZ


Prep Time: 15 minutes
Cook Time: 45 minutes

Serving Size: 8 tourist or 4 Cajuns (2 on Good Friday and 1 if it’s a Leap Year)

Etouffee? Sounds good, but what the heck is it? Well...think of this as the Molly Cyrus/Hanna Montana of Cajun/Creole Cooking: ”da best of boat dem worlds.”

Best defined as a cross between smothering with onions and making a stew/sauce piquante.  You right: that there will make a puppy pull a box car!

1/2 stick of Butter (8 oz.) or Butter flavored Crisco

3 Onions, chopped

1/2  cup Flour

2 lbs. Shrimp (headless, peeled and deveined) 

2 tablespoons Tiger Sauce

2 tablespoons Pickapeppa Spicy Mango Sauce

2 tbsp/ Zatarain’s Shrimp & Crab Boil (lemon) or Old Bay

1 can Rotel diced Chili Tomatoes (mild)

1 tbsp. granulated Garlic

2 stalks of Celery, chopped

1 cup Shrimp/seafood Stock

1 each: Green, Red and Yellow Bell Peppers, chopped

1 bunch (about 2 handfuls) of chopped Shallots (green onions/scallions)

1 tablespoons Tabasco Sauce

2 whole Bay Leaves

2 tablespoons Parsley Flakes

1/2 cup Water

Cayenne Pepper, Shrimp/Crab Boil, and Salt to taste

Marinate: Season shrimp with salt and cayenne to preference (I usually do a heavy coat of each.) In a container of your preference add seasoned shrimp, tiger sauce, pickapeppa, shrimp/crab boil and chill. 

Melt butter in a heavy 5-8 qt. pot or Dutch Oven (I recommend Magnalite or Cast Iron,) on medium heat. Sauté onions 5 minutes then slowly add in flour, 1 tablespoon at a time, stirring constantly, until blended and smooth with a light golden color.

Couyon; What kinda Roux is that? This is a little different; it’s a Blonde Roux (Jole Blon), not dark chocolate as in a stew.

Add marinated shrimp to the roux mixture.  After about 5 minutes add in rotel, garlic, celery and stock. Wait another 5 min. then add in peppers, shallots, Tabasco sauce and Bay Leaves. Bring down heat to Low and simmer for 30 min. Add in parsley after 15 minutes.

If needed, use a couple of ounces of water at a time to prevent sticking/scorching.

Serve over about an Ice Cream scoops’s worth of hot white rice. About a lb. (2 cups) should be plenty enough. For this, I like to use Water Maid medium grain.

Oh yeah; If you didn’t figure it out on your own; remove the Bay leaves before serving; Tell your friends when you opened the door, the wind blew them in there!

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Contest: Nationwide EMT

2/20/12