Bubba's Shrimp Étouffée

If you’ve never gone to Louisiana, you need to go down to where the Cajuns live to experience for yourself what fine eating is ~ where delicious food is an “everymeal” occurrence.

If that’s not in the stars for you, this recipe of Bubba's is about as close as you can get to being there:

Ummm, mmm!

In French, étouffée means smothered ~ and that perfectly describes this dish ~ shrimp that is smothered in a thick gravy and served ladled over rice.  Compared to gumbo, which is made with a dark roux, the color of chocolate; étouffée is made with a lighter roux, orange/brown in color.

Like many dishes down Louisiana way, this one includes the Cajun holy trinity:  bell peppers, onions and celery.  This spicy dish is stew-like and seasoned to perfection with paprika and other good seasonings.

Slow boil

Here’s what goes into Bubba’s étouffée, Bill loves it too, but I’m not that adventurous yet:

Shrimp Étouffée is a hit here any time!  

Shrimp Étouffée 

Ingredients:  

4 tablespoons butter

¼ cup flour
1 large onion, chopped
2 ribs celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
3 cups seafood stock
4 tablespoons tomato paste
1½ teaspoons salt
1 teaspoon seasoned pepper
½ teaspoon thyme
1 teaspoon paprika
1 teaspoon hot sauce, optional
1 pound crawfish tail meat or 1 pound lump crabmeat
1 pound shrimp, shelled and deveined (I used jumbo shrimp)
1 cup rice, cooked per package directions
4 sliced green onions, for garnish.

Method: 

In a 4-quart Dutch oven, melt butter over medium heat.
With wooden spoon, gradually stir in flour until blended, stirring constantly, until mixture is brown, the color of peanut butter, not a dark roux, about 30 minutes.
The roux will be thinner by now and bubbling slower, the aroma will be sharper and the flavor smoky.
Add bell pepper, onions, celery and garlic.
Cook, stirring frequently, until onions are tender, about 5 minutes.
Stir in stock and tomato paste, heat to boiling.
Add all of the spices.
Cook for 30 minutes, stirring occasionally.
Add shrimp and cook for 5 minutes.
Serve ladled over rice.
Sprinkle with green onions.
Makes 6 servings

ENJOY!