Jun
25
2008

Jerry’s Shrimp Étouffée

Recipe: Jerry’s Shrimp Étouffée

(photo source)

Summary: This is my husband’s recipe and it is the best I’ve ever had. I am so blessed to have a husband who cooks so well, especially since he’s originally from Georgia and this Louisiana girl has never made étouffée!

Ingredients

  • 1/2 cup oil
  • 1/2 cup all-purpose flour, plus extra flour, optional
  • 1 Container Guidry’s Creole Seasoning (can be found at Wal-Mart in the cooler isle in fruits and vegetables)
  • 3 cloves garlic, finely minced (or 1 small jar of pre-minced garlic)
  • 1/2 tsp. or more to your liking of black pepper
  • 1 tsp. or more Cajun seasoning
  • 1/2 cup of parsley
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 tsp. of sea salt depending on how much Cajun seasoning you use because salt is in the seasoning
  • 2 lbs. small or medium shrimp, peeled and deveined (You can also use crawfish and/or lump crab meat.)
  • 1 cup of water (chicken broth for more flavor)
  • 1/2 stick butter
  • Rice

Instructions

* Note: To make roux use oil, not butter, because butter burns.

  1. Mix oil and flour in a large heavy saucepan over low heat.
  2. Whisk flour into the oil to form a paste.
  3. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
  4. Add Guidry’s mix of celery, onions, bell pepper, and minced garlic and cook over low heat about 5 minutes, until the vegetables are limp.
  5. Add the black pepper, Cajun seasoning, parsley, and sea salt, starting with 1 teaspoon, then add more if needed.
  6. Add water or broth and bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
  7. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook.
  8. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter.
  9. Serve over rice.
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