Étouffée

INGREDIENTS:

  • 1 1/2 sticks of butter
  • 1 cup flour
  • 4 cups chopped onions
  • 1/3 cup chopped green peppers
  • 1/2 cup chopped celery
  • 1/3 cup chopped shallots
  • 1/4 cup finely minced garlic

  • 5 pounds shrimp*
  • 2 tbsp salt
  • 1 1/4 tsp pepper
  • 1 tsp cayenne pepper
  • 3/16 tsp cumin
  • 1 tbsp lemon juice
  • 1/2 cup shallots
  • 1/4 cup minced parsley
  • 4-5 cups chicken broth

DIRECTIONS:

  1. Melt butter over low heat. Gradually add flour over butter with medium heat. Stir constantly until walnut brown.
  2. Add onions, green peppers, celery, garlic and mix well. Keep cooking on low heat and keep stirring for about 20 minutes until vegetables are glazed. Add broth if needed to prevent roux from sticking.
  3. Add shrimp, salt, pepper, cayenne pepper, lemon juice, shallots, parsley, and chicken broth; mix well. Bring to boil, lower heat and simmer for 12 minutes or until shrimp is tender.
  4. Serve over rice

*Can use chicken also. We split the roux before adding the meat and put chicken in about 1/3 and shrimp (2 lb) in the other 2/3.

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