Ingredients:
4 tablespoons of butter
4 tablespoons flour
1.25 pound shrimp shelled and deveined
1/2 lemon sliced
2 cups of chicken broth
1 cup of onion sliced
1/2 cup of celery diced
1/2 cup of bell pepper diced
4 cloves garlic chopped
1 teaspoon of chopped fresh thyme
14 ounce can of diced tomato
1and 1/2 tablespoon of creole seasoning your favorite blend and adjust to your tastes
hot sauce to taste
sea salt to taste
1/3 cup green onions sliced for garnish.
Instructions:
Broth
Add the shrimp and scraps of onions and celery to a small saucepan or pan with a little olive oil and coo for a few minutes
Then add the sliced lemon and chicken broth and bring to a boil
Reduce the heat and simmer for 20 minutes
Strain the solids from the broth and set aside
Étouffée
Melt the butter in a large saucepan over medium heat and cook until it starts to brown. Sprinkle in the flour while mixing and simmer until it turns a dark brown about 10-15 minutes.
Add the onion, celery, and pepper to the roux (dark brown above) and cook until tender about 8-10 minutes
add the garlic and thyme cook for 1 minute
Whisk in the broth
add the tomatoes and seasoning and reduce heating simmer for 20 minutes
Season with hot sauce and sea sat to taste
Shrimp
Mix some of your seasoning (or paprika if you want heat)and chopped parsley with your towel dried shrimp ( cook the shrimp before drying only 1and 1/2 minutes) over cooking the shrimp ruins the shrimp
Place the white rice in the center of the bowl and add Étouffée around the rice and put the cooked moist shrimp on top.
Garnish with parsley and green onions.
Serve immediately
Enjoy, enjoy and enjoy
4 tablespoons of butter
4 tablespoons flour
1.25 pound shrimp shelled and deveined
1/2 lemon sliced
2 cups of chicken broth
1 cup of onion sliced
1/2 cup of celery diced
1/2 cup of bell pepper diced
4 cloves garlic chopped
1 teaspoon of chopped fresh thyme
14 ounce can of diced tomato
1and 1/2 tablespoon of creole seasoning your favorite blend and adjust to your tastes
hot sauce to taste
sea salt to taste
1/3 cup green onions sliced for garnish.
Instructions:
Broth
Add the shrimp and scraps of onions and celery to a small saucepan or pan with a little olive oil and coo for a few minutes
Then add the sliced lemon and chicken broth and bring to a boil
Reduce the heat and simmer for 20 minutes
Strain the solids from the broth and set aside
Étouffée
Melt the butter in a large saucepan over medium heat and cook until it starts to brown. Sprinkle in the flour while mixing and simmer until it turns a dark brown about 10-15 minutes.
Add the onion, celery, and pepper to the roux (dark brown above) and cook until tender about 8-10 minutes
add the garlic and thyme cook for 1 minute
Whisk in the broth
add the tomatoes and seasoning and reduce heating simmer for 20 minutes
Season with hot sauce and sea sat to taste
Shrimp
Mix some of your seasoning (or paprika if you want heat)and chopped parsley with your towel dried shrimp ( cook the shrimp before drying only 1and 1/2 minutes) over cooking the shrimp ruins the shrimp
Place the white rice in the center of the bowl and add Étouffée around the rice and put the cooked moist shrimp on top.
Garnish with parsley and green onions.
Serve immediately
Enjoy, enjoy and enjoy
