Label: Fat Crab Records - FC-CD 200825 • Format: CD Album • Country: US • Genre: Rock, Folk, World, & Country • Style: Southern Rock, Cajun
Home Recipes Paula Deen. Prev Honey Hole - Etouffee - Southern Style Next Recipe. Shrimp Etouffee. Recipe courtesy of Paula Deen. Save Recipe. Level: Easy Total: 1 hr 10 min Prep: 25 min Cook: 45 min Yield: 6 to 8 as a main course, or 10 to 12 as part of a buffet. Note: To make roux, use oil instead of butter, because butter burns Make the roux, mix oil and flour in a large heavy saucepan over low heat.
Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp.
Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can Honey Hole - Etouffee - Southern Style juice and the tomatoes with their juice, stir to blend.
Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir.
It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a La Pena - 24 Grana - Overground Live - 2002, serving bowl, or if you prefer, over rice.
Garnish with the green onions. Add a Note. Shrimp Bisque. Shrimp Gumbo. Shrimp Creole. Shrimp Salad.