Shrimp Etouffee

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 2 -3 garlic cloves, minced
• 1 lb raw shrimp, peeled and deveined
• 1 1/2 cups chicken broth
• 1/2 cup dark beer
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon pepper
• 1/8 teaspoon red pepper flakes
• 4 -5 dashes tabasco sauce
• 3 cups hot cooked rice

Recipe

• 1 melt butter in large cast iron skillet.
• 2 the cast iron is very important as this is what helps develop the very dark color of the roux.
• 3 blend in flour and stir over medium heat, until the roux is dark brown.
• 4 be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
• 5 this is the key to good etouffee.
• 6 don't be tempted to turn up the heat, just keep stirring!
• 7 add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
• 8 add all spices except parsley and cook another 5-10 minutes.
• 9 stir in shrimp, beer and broth and simmer 15 minutes.
• 10 add fresh parsley and simmer five more minutes.
• 11 serve etouffee over hot cooked rice.
• 12 serve with icy cold beer and very crusty french bread.