Recipes from our Friends: Charlotte's Shrimp Etouffee
Monday, February 28, 2011 at 7:50PM
Our friend Charlotte!Since we are counting down the days to Fat Tuesday, I put out a call for the best New Orleans inpired dishes.... Charlotte B. from Auburn, Alabama sent me her recipe for Shrimp Etouffee. Charlotte says she craves it and I can see why! It's deliiiccciiooouuuus! Try it and tell us what you think. Thanks for sharing, Charlotte!
CHARLOTTE'S SHRIMP ETOUFFEE
1 pound Shrimp (fresh or frozen, deveined)
4 cups water
1 tablespoon crab boil (usually at the seafood counter)
1 tablespoon salt
½ cup celery, chopped
½ cup onion, diced
¼ cup Green onion for garnish
1 clove garlic, minced
½ bell pepper, diced
4 tablespoons flour
4 tablespoons oil
Cajun or Creole seasoning to your taste. (Will get spicier the longer it cooks)
2 cups rice (cook and drain while you make the roux)
Making the Roux
The key to any Gumbo or Etouffee is the Roux. It takes patience and lots of stirring to get it right. Sauté onion, garlic, celery and bell pepper in oil until softened. Drain and set aside. Heat oil on medium heat; add the flour and stir constantly until deep brown. (If you don’t keep stirring it could scorch and you will have to start over) When deep brown, slowly add the water with the shrimp and stir until smooth. Reserve some water if needed to thin out the roux. Turn the heat down and continue cooking until smooth and not too thick; add the sautéed onion, garlic, celery and bell pepper and Cajun/creole seasoning. Serve over rice and garnish with green onions.
Thank you Charlotte! This dish is delicious... any time of the year!
Mardi Gras party ideas and recipes from Martie Knows Parties:
Martie's Secret Chicken & Sausage Gumbo Recipe