Cajun French: la céleri (la sel-ree) – celery
Calorie overload during Mardi Gras – yes that was us. So, we were ready for some down home cooking. What better than Shrimp Etouffee – simple, easy, good Cajun cooking. We even made it easier by using dry roux. That is not always our method, but Mardi Gras wore us out; we needed easy.
Mais C’est Bon!
Enjoy!!
Ingredients:
1# small, peeled shrimp
1 onion, chopped
1/2 green bell pepper, chopped
1 stalk celery, chopped
6 cloves garlic, chopped
3 Tbl olive oil
Dry roux, 1-2 Tbl
16 oz. vegetable broth
Salt
Cayenne Pepper
Paprika
Parsley, rough chopped
Sauté onion, bell pepper, celery, and garlic in deep cast iron skillet
When vegetables are soft take out 2/3’s, set aside
Add shrimp to remaining vegetables
Season shrimp with salt, cayenne, and paprika
Sauté shrimp until pink
Remove shrimp mixture, place in bowl, cover
Add the vegetables that were set aside back to skillet
Add broth and mix well, simmering
Add roux, stirring and simmer until thick and raw taste is gone
Taste for seasoning, add any if necessary
Add shrimp mixture to skillet
Simmer until blended
Serve over cooked rice
Garnish with parsley
