This Shrimp Etouffee is good!!!!
1 stick of butter
1/2 cup flour
1 1/2 cup chopped celery
2 cups chopped onion
1 1/2 cup chopped red or green bell pepper
2 cloves minced garlic
2 cups chicken stock
2 tablespoon Garrett's Kickin' Spice
1 1/2 cup diced & peeled tomatoes
3tbs chopped green onion
2tbs flat leaf parsley
Melt butter in a medium to large size pot. Create a roux by mixing the butter and flour thoroughly so that there are no clumps. Your roux will be used for thickening and for creating a smoky/nutty flavor. Keep stirring. A darker roux is often used for gumbos. I use a roux that is between the color of the yellow butter and the darkness of peanut butter. This step may take anywhere from 10 minutes to as many as 20.
Next, chop and add the celery, onion, and green pepper. Cook these until they have become soft. Add one tablespoon of my Kickin' Spice. Add minced garlic. Notice the great aroma as you then add tomatoes. Mix all ingredients and bring to soft boil and simmer. Add two cups of chicken stock. Once this has come to temperature (easy boil), add the shrimp and one more tablespoon of Kickin' Spice. Once the shrimp have started to turn pink and curl, add the chopped parsley and chopped green onion. Simmer on low for ten minutes.
Makes four servings.
Now serve this delicious southern favorite with Brown Rice. Enjoy!!!
Garrett's Kickin' Spice:
2 1/2 tablespoons paprika
1 tablespoon sea salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1/2 tablespoon cayenne pepper
1/2 teaspoon crushed red pepper flake
1 1/2 tablespoon dried oregano
1 tablespoon dried thyme
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