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RECIPE # 4957 - SHRIMP ETOUFFEE - Monday, February 4, 2013

RECIPE # 4957 - SHRIMP ETOUFFEE - Monday, February 4, 2013

CREATED Feb 4, 2013

JOHN "CHAPPY" CHAPMAN / CHAPPY'S ON CHURCH

1/2 lb butter
1 c all purpose flour
1 large chopped onion
1 c chopped green bell pepper
2 ribs chopped celery
1-1/2 quarts chicken stock
Juice of 1 lemon
2 t of garlic powder
1 t Tony's Chachere's Cajun seasoning
1-1/2 t cayenne pepper
1 t salt
1 t black pepper
4 c peeled, cooked shrimp or crawfish tails
4 c cooked rice, any kind
4 bay leaves

In a large pot, melt the butter on a high heat.  Add flour slowly and continue to whisk until it becomes a peanut butter brown color.  Add the onion, bell pepper, and celery to the roux and reduce heat.  Continue stirring.  Add spices and mix well.  Slowly add the chicken stock.  Add bay leaves.  Mix thoroughly for 10 minutes.  Reduce heat to a slow boil. Add shrimp or crawfish, cook for 10 minutes.  Add lemon juice.  Lower heat again and simmer for 20 minutes.  Ladle around an island of cooked rice.  Garnish with parsley sprigs and green onion.
Serves 8