Shrimp étouffée:
(All the amounts, cooking times are approximate.)
3lbs peeled, deveined jumbo shrimp
1/2 cup all purpose flour
2 sticks butter for roux
3 or 4 stalks celery finely chopped
2 large yellow onions finely chopped
1 green bell pepper finely chopped
4 cloves minced garlic
1/4 stick butter
1 box Trader Joe’s chicken stock
LOUISIANA Cajun Seasoning to taste
Ground red pepper to taste
1/2 cup chopped green onions
1/4 cup brandy
Cooked long grain rice
The roux is made by cooking equal parts butter and flour in a heavy dutch oven over a low heat.
Melt the butter and start adding the flour a little at a time stirring constantly until you get that dark reddish brown color.
Add the onions, bell peppers, celery, garlic and spices and cook until the onions are translucent. —You may need to add a little stock at this point if the roux is too thick.
Add chicken broth and simmer for 15 minutes or so to thicken, then add the shrimp, butter, green onions and brandy and simmer for 15 minutes more. –If you take it off the heat and let it rest for another 15 minutes it will still be hot but the flavor will be better.
Serve over hot rice.