Shrimp Etouffee
This mildly spicy Etouffee will definitely warm you up on a cold winter day. It has been a tradition for over 15 years to make this every Halloween and everyone looks forward to eating it. You can lower the spice level to your preference by omitting the jalapeno and cutting down on the chili powder. Use shrimp broth or vegetable broth in this Etouffee.
Shrimp Etouffee
Shrimp & crawfish Etouffee
Ingredients
- 1/2 cup butter
- 1/2 cup flour
- 8 oz broth
- 6 oz tomato paste
- 15 oz tomato sauce
- 12 oz beer
- 3 cups water
- 4 cups cooked rice
seasoning
- 1/2 tbsp basil
- 1/2 tbsp parsley
- 1/2 tbsp oregano
- 1/2 tbsp salt
- 1/2 tbsp cayenne
- 1/2 tbsp chili powder
- 1/4 tbsp garlic powder
- 1/4 tbsp paprika
- 1/2 tbsp hot sauce
- 1 tbsp Worcestershire
Vegetables
- 1/2 cup diced onion
- 1 1/2 cup diced celery
- 1 cup diced green bell pepper
- 1 diced jalapeno
Seafood
- 1 lb. shrimp peeled
- 12 oz crawfish
Instructions
- Melt butter in pot on the stove.
- Sauté the vegetables in melted butter for 5 min
- Add flour to the melted and sautéed vegetables and make a roux, stirring about 5 minutes.
- Add broth to the roux mixture and stir, it will become thick. Then add in the beer and tomato sauce, stir. Then add in tomato paste, water, Worcestershire, hot sauce, and seasonings, stir.
- Let it simmer for an hour.
- Add crawfish and shrimp and simmer for 10 minutes.
- Place a scoop of rice in each serving dish and ladle Etouffee over the rice and enjoy!
Notes
Store in airtight container in refrigerator for up to 5 days.
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