Breaux Bridge Shrimp

Cajun French: la céleri (la sel-ree) – celery

 

PlatedCalorie 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

 

Trinity and Garlic Saute
Trinity and Garlic Saute

 

Shrimp and Veggies
Shrimp and Veggies

 

Seasoning Shrimp
Seasoning Shrimp

 

Cooked Shrimp
Cooked Shrimp

 

Set Aside Shrimp
Set Aside Shrimp

 

Ready for Shrimp Mixture
Ready for Shrimp Mixture

 

Ready for Serving
Ready for Serving

 

Rice
Rice

 

Enjoy
Enjoy
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