cajun shrimp etouffee
(2 ratings)
"Cajun" is the name given to French Acadians who settled in Louisiana after being exiled from Canada. My grandparents were cajun and even today you can still hear French spoken in their hometowns almost as frequently as you hear English.
(2 ratings)
yield
5 -6
prep time
1 Hr
cook time
3 Hr
method
Stove Top
Ingredients For cajun shrimp etouffee
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3 lbshrimp - peeled and cleaned
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1 stickbutter
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1large onion
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1 ccelery
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1/2 cbell pepper
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2bunches green onions
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1clove of garlic
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1/2 cfresh parsley - chopped
How To Make cajun shrimp etouffee
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1Saute onions, garlic and bell peppers in butter until wilted.
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2Add shrimp and chicken broth. Simmer for 30 minutes, seasoning with salt and pepper to taste. Add a tablespoon of roux at a time to achieve desired thickness.
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3Cook 20 minutes after adding roux. Serve over hot rice.
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4Roux - Take 1 cup flour and 1/2 cup oil. Mix and brown (stirring constantly) in a heavy pot until the color of light chocolate.
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