Photo Credit: http://www.eatliverun.com
- 2 lbs raw, deveined shrimp (tails off) OR 3 lbs crawfish tails if you can find them!
- 2 sticks butter
- 1 cup flour
- 1 cup chopped yellow onions
- 1/2 cup chopped green onions
- 1 heaping cup chopped celery
- 3/4 cup chopped green bell pepper
- 1/2 cup minced fresh parsley
- 1 tbsp minced garlic
- 1 14-5 oz can diced tomatoes with green chilies (Rotel or other brand)
- 2 – 3 cups seafood stock
- 1/2 tsp cayenne pepper
- 2 tbsp Tony Chachere’s Cajun Seasoning
- 2 tbsp Worcestershire sauce
- 1-2 tsp Louisiana hot sauce (I love Crystal hot sauce)
Directions:
- Assemble all ingredients before starting to cook!
- Melt the butter in a large heavy-bottomed pot over medium/high heat. Once melted and bubbling, sprinkle the flour over top and mix with a rubber spatula until a smooth paste forms. If your paste is very thin, add a little bit more flour. Keep stirring and cooking over medium heat until roux turns the color of peanut butter. It will smell nutty and delicious.
- Add the chopped onions, celery, green onions, bell pepper, garlic and parsley to the hot roux. Cook the vegetables until they soften—about three to five minutes. Stir continuously.
- Add the diced tomatoes and chilies along with seafood stock. Add additional stock if mixture looks too thick (I added extra). It should be thick, but be a sauce-like or stew-like consistency. Mix well so there are no lumps.
- Add cayenne, Tony Chachere’s, Louisiana hot sauce and Worcestershire sauce and stir well. Bring mixture to a boil and slide in shrimp. Reduce heat to low and simmer until shrimp are done, about 15 minutes.
- Serve Étouffée with rice, mashed potatoes and/or crusty rolls for dipping with extra Louisiana hot sauce on the side!
