One of my favorite etouffee recipes comes from Guidry's Reef in Lafayette LA.
SHRIMP ETOUFFE, Guidry's Reef in Lafayette LA
1/4 cup butter
1/4 cup oil
1/2 cup flour
1 large onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
1 qt. shrimp stock (or chicken stock)
Paprika, salt and pepper, to taste
2 ozs. pimentos
1 bunch onion tops, chopped
3 lbs. 31- to 35-count shrimp
First, you make a roux... melt butter in large pot, add oil, and stir in flour. Cook and stir over medium heat until the roux is about the color of peanut butter. DON'T LET IT BURN! Toss in veggies, and stir well into the roux for about 5 minutes. When vegetables are cooked, add 2 cups of the stock, seasonings, pimento and onion tops. Let cook for 10 minutes; add stock and continue to simmer if you want to thin it down some. When sauce thickness is to your liking, add shrimp and simmer for 5 minutes. Serve over hot rice with garlic bread and cole slaw.
Recipe originally from Chef Mike Chaisson, Guidry's Reef, Lafayette LA, and modified somewhat by Keri Cathey (only the part regarding creating the roux as part of the recipe as opposed to adding 1 cup of pre-made blonde roux.)
Note - I also add Cajun seasoning to taste, and Tabasco or other hot pepper sauce to heat it up. I also like to add a drained can of Rotel tomatoes and cut back on the stock a bit. OR skip the Tabasco and Rotel and add 1 tsp cayenne pepper, 1/2 tsp black pepper, and 1/4 tsp white pepper. Or use 'em all, depending on how much heat you like. - Keri C
SHRIMP ETOUFFE, Guidry's Reef in Lafayette LA
1/4 cup butter
1/4 cup oil
1/2 cup flour
1 large onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
1 qt. shrimp stock (or chicken stock)
Paprika, salt and pepper, to taste
2 ozs. pimentos
1 bunch onion tops, chopped
3 lbs. 31- to 35-count shrimp
First, you make a roux... melt butter in large pot, add oil, and stir in flour. Cook and stir over medium heat until the roux is about the color of peanut butter. DON'T LET IT BURN! Toss in veggies, and stir well into the roux for about 5 minutes. When vegetables are cooked, add 2 cups of the stock, seasonings, pimento and onion tops. Let cook for 10 minutes; add stock and continue to simmer if you want to thin it down some. When sauce thickness is to your liking, add shrimp and simmer for 5 minutes. Serve over hot rice with garlic bread and cole slaw.
Recipe originally from Chef Mike Chaisson, Guidry's Reef, Lafayette LA, and modified somewhat by Keri Cathey (only the part regarding creating the roux as part of the recipe as opposed to adding 1 cup of pre-made blonde roux.)
Note - I also add Cajun seasoning to taste, and Tabasco or other hot pepper sauce to heat it up. I also like to add a drained can of Rotel tomatoes and cut back on the stock a bit. OR skip the Tabasco and Rotel and add 1 tsp cayenne pepper, 1/2 tsp black pepper, and 1/4 tsp white pepper. Or use 'em all, depending on how much heat you like. - Keri C