Ingredients
2lbsshrimp,(medium to large)
¼cupbutter
¼cupall purpose flour
½cupyellow onion,diced
1celery stalk,diced
1green bell pepper,seeds and membranes removed, diced
3clovesgarlic,minced
1½cupchicken broth
½cupclam juice
1tbspcajun seasoning
1tbspworcestershire sauce
1tbsphot sauce
15ozcrushed tomatoes,(1 can)
1tspsalt
2cupswhite rice,cooked
Preparation
Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator.
Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.
Cook this roux over medium heat for 12 to 15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.
Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.
Pour in the broth and clam juice, stir to combine. Then add in the additional seasonings, worcestershire sauce and hot sauce.
Stir in the tomatoes. Let this come to a simmer, cooking for 8 to 10 minutes.
Add the shrimp to the broth, cover and let cook for 10 minutes.
Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.
