Updated: Feb 12
Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Author: The Southern Spice Rack
· 2 pounds fresh shrimp, peeled and deveined, reserve the shells and heads
· ¼ cup all-purpose flour
· ¼ cup vegetable oil
· 3 tablespoons salted butter
· 1 cup long grain rice
· 2 tablespoons Tony’s Creole seasoning
· 1 diced yellow onion
· 3 diced ribs of celery
· 1 diced green bell pepper
· 2 cloved minced garlic
· 1 bunch fresh parsley, chopped as finely as possible
· 2 bay leaves
1. To make the shrimp stock: place two quarts of water into a medium sized pot and place on medium-high heat. Place shrimp heads and shells into water. Add 2 tablespoons of Tony’s seasoning and let simmer for one hour.
2. Strain the heads and shells from the stock and discard. The stock be held in refrigerator for up to five days.
3. To make the roux: add ¼ cup vegetable oil to a pan over medium heat. Once hot place ¼ cup all-purpose flour into the pot and whisk. Cook the flour till it reached a light brown color and smells nutty. This should take about five to six minutes.
4. Turn the heat off but continue to stir the roux for about three to four minutes, this will make the roux turn slightly darker.
5. To cook your rice: place two quarts of water in a medium sized pot and bring to a boil.
6. Once boiling add one cup of rice and stir. Let return to a boil the turn the hear off. Let sit for about 15 minutes, or until desired consistency is reached.
7. To prepare your etouffee: melt butter in a medium pot over medium heat. Once melted add in the onion, celery, green bell pepper, and garlic. Sautee until soft. About ten minutes.
8. Add the roux to vegetables and stir, let roux warm through. Once warm add 4 cups of your shrimp stock and mix. Add one tablespoon of Tony’s seasoning, and bay leafs to efouffee, stir together and let simmer for 15 minutes.
9. Add uncooked shrimp and stir, let simmer until shrimp is cooked, about 5 minutes.
10. Serve over rice.