4 servings
YouTube instructional video is at the bottom.
What you’ll need
2 Pounds of fresh Louisiana shrimp
All purpose flour
Vegetable oil
Salted or unsalted butter
Long grain rice
Seasonings
Tony Chachere’s creole seasoning
Chef Paul prudhomme’s seafood magic
1 Yellow onion
3 ribs celery
1 Green bell pepper
Garlic
Fresh parsley
Bay leaves
Preparation of ingredients
Step 1-Chop 1 yellow onion, 3 ribs celery, 1 green bell pepper 4 cloves garlic and fresh parsley. Rinse celery before chopping. Remove core from bell pepper before chopping. chop parsley very fine until it resembles coarse crumbs.
Step 2- Remove shrimp head and peel shrimp shells. Place shrimp heads and shells into one bowl. Place shrimp tails in separate bowl.
Step 3- Cut along the back of each shrimp tail. Remove black string from the back of shrimp.
Step 4- Rinse shrimp with cold water.
Making shrimp stock
***Preheat fire to medium high heat***
Step 5- Add 2 quarts of water into a medium sized pot. Add 1 teaspoon of tony Chachere’s creole seasoning and 1 teaspoon of chef Paul’s seafood magic. Stir all ingredients together.
Step 6- Add shrimp heads and shells. Let simmer for 1 hour.
Step 7- Add shrimp stock into a mesh strainer with bowl underneath it. Discard shrimp heads and shells.
Making the Roux
Cooking times very PAY ATTENTION
***Preheat fire to medium high heat***
Step 8- Add 1/4 cup oil into pan. Let get hot for 2 minutes.
Step 9- Add 1/4 cup of all-purpose flour. Stir for 4 minutes or until mixture reaches a brown color. After 4 minutes turn your fire off and continue to stir for an additional 4 minutes. Roux will thin out some and turn a shade darker as you continue to stir. This is normal.
Preparing your rice
***Preheat fire to medium high heat***
Step 10- Add 2 quarts of water into a medium sized pot. Let come to a boil.
Step 11- Add 1 cup of rice. Stir all ingredients together. Let boil for 9 to 10 minutes. After 8 to 10 minutes taste rice to see if it is at your desired texture.
Step 12- Drain rice into a strainer. Rinse with cold water. Return strainer with rice on top of your pot. cover with lid and let set.
Preparing your Etouffee
***Preheat fire to medium high heat***
Step 13- Add 3 tablespoons of melted salted or unsalted butter. Let butter melt
Step 14- Add 3/4 cup chopped yellow onion, 3/4 cup chopped celery, 3/4 cup chopped green bell pepper and 2 tablespoons of chopped garlic. Stir all ingredients together. Let sauté for 10 minutes.
Step 15- Add Roux and stir. Let sauté for 2 minutes.
Step 16- Add 4 1/2 cups of shrimp stock, 1 teaspoon tony Chachere’s creole seasoning, 1 teaspoon of chef Paul’s seafood magic and 3 bay leaves. Stir all ingredients together. Let simmer for 15 minutes.
Step 17- Add shrimp and stir. Let simmer for 4 minutes.
Serve hot over rice and sprinkle some fresh parsley on top. Enjoy!
YouTube instructional video
