Warning: This is one hot and spicy recipe!
I have added a few personal notes in red.
- 1/2 cup oil
- 1/2 cup all-purpose flour, plus extra flour, optional
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cloves garlic, finely minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper, more if desired
- 1 teaspoon Cajun seasoning
- 1/2 cup minced green onions, plus extra for garnish
- 1/2 cup minced fresh parsley leaves
- 2 to 3 dashes hot sauce (recommended: Tabasco) ***You will want to do without this unless you really like HOT!
- 1 (8-ounce) can clam ***I buy this in jars on the tuna aisle. I use TWO jars!
- 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel) ***Ro'tel makes it HOT. If you don't want hot, go with plain, ole' diced tomatoes.
- Salt (Cajun seasoning has salt already)
- 2 pounds small or medium shrimp, peeled and deveined (recommended: (31/35 size count) ***I buy the frozen ones.
- 1/2 stick butter
- Rice, optional ***Rice is NOT optional if you are making the HOT version.
- Diced green onions, for garnish ***I'm just not fancy enough to garnish.
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 clam 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 tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.
Cook Time: 45 min
Level: Easy (I would beg to differ. There are A LOT of veggies to chop)
Yield: 6 to 8 as a main course, or 10 to 12 as part of a buffet
- 25 min
- Inactive Prep
- 45 min
- 1 hr 10 min