Shrimp Etouffee

Recipe adapted from Emeril Lagasse and Jesse Tirsch

Ingredients

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chopped onions
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can diced tomatoes
• 1 can Cream of Mushroom soup
• 2 teaspoons Thyme
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons Cajun / Creole Seasoning (I used Tony Chachere’s or Slap ya’ Mama)
• 1 quart shrimp stock (or Shrimp broth; bouillon found in soup aisle.  I’ve made it both ways)
• 3 pounds medium shrimp (21 to 25 count per pound), peeled and de-veined
• 1/4 cup chopped parsley leaves
• Steamed white rice, for serving
• 1/2 cup thinly sliced green onion tops, for garnish

Directions

Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes and soup to the pot and season with the thyme, salt, cayenne, and 1 tablespoon of the Cajun / Creole Seasoning. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Cajun / Creole Seasoning and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.

Serve immediately over steamed white rice and garnish with sliced green onion tops.

Or if you don’t like rice serve over angel hair or spaghetti pasta. I also added parmasean cheese to a plate. You can omit this. This was an Erik thing.

Shrimp Stock:

1 pound (about 1 quart) shrimp shells and heads

1 cup coarsely chopped yellow onions

1/2 cup coarsely chopped celery

1/2 cup coarsely chopped carrots

3 smashed garlic cloves

1 bay leaf

1 teaspoon black peppercorns

1 teaspoon dried thyme

2 teaspoons salt

Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.

Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.

Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.