A spicy etouffee to enjoy over rice. Perfect to keep you warm on a cold winter's night...Or to enjoy on a sultry hot summer's day- you can't go wrong either way!
1 1/2 lbs shrimp, peeled/deveind
2 TB Cajun seasoning, divided
8 TB Butter, divided
1/2 C flour
1 C chopped onion
1 C chopped celery
1 C Red bell pepper
4 cloves minced garlic
1 TB thyme
2 TB Worcestershire sauce
1 tsp hot sauce
1 C (+) fresh tomatos, diced (I use komatos)
3 C seafood soup stock (can sub chicken or veg stock)
1 bunch sliced green onion
3 TB flat parsley
1 tsp salt, to taste
1 tsp cayenne pepper, to taste
Juice from 1 lemon (approx 1 TB)
dash of Sherry
5-6 cups cooked rice
Season the shrimp with 1TB Cajun seasoning and set aside to marinate.
Melt only half of the butter (4 TB) in a large skillet over medium heat.
Stir in the flour and cook, stirring constantly until the roux is the color of peanut butter, about 15 minutes.
Add the onion, celery and bell pepper and cook about 10 minutes.
Stir in the remaining cajun seasoning, garlic, thyme, worcestershire and hot sauce.
Cook for five minutes. Stir in the tomatoes.
Add a small amount of seafood (chicken) stock and stir well to form a paste.
Add the remaining stock gradually, stirring constantly so it is nice and smooth.
Bring to a boil ind then reduce the heat to a simmer for 45 minutes.
You may need to add a little more stock after the simmer stage to insure the end result is the consistency of a gravy - not too thick not too thin.
Add the shrimp, green onion and parsley and simmer (covered) for additional 10 minutes.
Add remaining 4TB butter, salt, pepper and cayenne to taste. Finish with lemon juice, splash of sherry and serve over rice.