https://www.copymethat.com/r/H83PNOv6y/shrimp-etouffee-classic-cajun-recipe/
41317086
54SBbjd
H83PNOv6y
2024-05-18 06:21:17
Shrimp Etouffee {Classic Cajun Recipe}
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Ingredients
- Prep time: 1 hour, 30 minutes
- Cook time: 30 minutes
- Yield: Serves 4 to 6
- You can use shrimp, crawfish, or crab for this recipe interchangeably.
- INGREDIENTS
- subheading: Optional Shrimp Stock:
- Shells from 2 pounds of shrimp
- ½ large onion, chopped
- top and bottom from 1 green pepper
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 5 bay leaves
- subheading: Étouffée:
- 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
- ¼ cup vegetable oil or lard
- Heaping ¼ cup flour
- ½ large onion, chopped
- 1 bell pepper, chopped
- 1 to 2 jalapeno peppers, chopped
- 1 large celery stalk, chopped
- 4 garlic cloves, chopped
- 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
- 1 Tbsp Cajun seasoning
- ½ teaspoon celery seed
- 1 Tbsp sweet paprika
- Salt
- 3 green onions, chopped
- Hot sauce (Crystal or Tabasco) to taste
- You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.
Steps
Directions at simplyrecipes.com
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