- 1 stick of butter (8 T.)
- 1 C. of chopped onions
- ½ C. of chopped bell pepper
- ½ C. of chopped celery
- 3 cloves of minced garlic
- ½ C flour
- 1 can of Rotel tomatoes with chilies
- 4 C. shrimp stock
- ¼ C. of Crystal Hot Sauce
- 2 T. of Tony Chachere’s Creole Seasoning
- 2 lbs. of fresh medium shrimp, peeled and deveined
- 1 C. heavy cream
- Season the shrimp with the Creole Seasoning and refrigerate.
- In cast iron pot, melt the butter over medium heat and sauté the onions, bell peppers, and celery for 15 minutes
- Add garlic and cook for 1 minute.
- Add flour and cook for 5 minutes.
- Add Rotel, hot sauce, and shrimp stock and bring to a boil.
- Reduce heat and allow to simmer for 45 minutes.
- Add shrimp and heavy cream, cook for 10 minutes.
- Serve hot over rice.
Tips and Tricks:
· Peel the shrimp and save all the shells and heads to make your own Shrimp Stock.
· If you don’t have a cast iron pot you can make this in a heavy bottomed Dutch oven instead. The trick is to stir constantly while making the roux. You can NOT multi-task during this step. This is where the base of flavor for your etouffee comes.
· The ¼ C. of hot sauce might have you scared. Don’t be! The shrimp will soak up the flavor from the hot sauce and the heavy cream will mellow it all out.
· This freezes well.