Shrimp Etouffee

shrimp-etoufette©mwb2013-11, shrimp etouffee

Hopefully by now you have seen my post on our trip to Wilmore, Kentucky. I mention in that post that one of the things we share with the Easley’s (Miles sister, brother-in-law, and nieces) is a love for good food. I love to cook, Meg loves to cook, and we all love to eat so when we get together that is what we do.

I mentioned to Meg that while in Natchez, Mississippi I tried Crawfish Etouffee for the very first time at a place called the Magnolia Grill. Miles ordered it and I ended up eating a good portion of his meal. Meg  just so happens to have an incredible shrimp etouffee recipe that she was willing to share. It originally came from her husband’s grandmother, MawMaw and has been passed down the line.

Instead of her cooking it for us, we decided that it would be more fun for her to teach me! I’m typically the queen of my kitchen but sharing the duties with one of my favorite people is loads of fun. It is becoming a bit of a tradition when we are together. With three kids in the house it is our “quiet time”.

Make sure you go check out the Easley Park blog. Hopefully we will see the gang again soon so we can have another guest blog recipe.

The beautiful Meg.

The beautiful Meg.

What you need:

  • 3 lb of shrimp, cleaned (we used 2 lb because that is what we had)
  • 1 cup green bell pepper
  • 1 1/3 cup chopped celery
  • 1 cup chopped green onions
  • 1/2 cup green onion tops
  • 2 small cloves of garlic
  • 1 cup finely chopped parsley
  • 1 stick butter
  • 1/2 cup all-purpose flour
  • 3 teaspoons tomato paste
  • 4-6 cups chicken stock/shrimp stock
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • A good sprinkling of Tony Chachere’s

How it comes to life:

Shrimp Stock – After shelling the shrimp add shrimp shells to stock pot. Add water to cover shells by one inch. Add vegetables to season. We added diced celery and onion powder.  Heat to near bowling, turn down and let simmer for half an hour.

While the stock is cooking we used this time to dice up all of the vegetables so that when the time came all we had to do was dump them in.

shrimp-etoufette©mwb2013-1, shrimp etouffee

For the rue – Melt the butter in a thick pot and add flour. Cook until the flour mixture is the color of peanut butter.

shrimp-etoufette©mwb2013-6, shrimp etouffee

Add onions, bell pepper, celery, and tomato paste. Cook slowly, stirring constantly until wilted. Add garlic, parsley, and green onion tops and cook a few minutes longer. **We did not set a timer but once the veggies were added it probably cooked at least 10-15 minutes in total.

shrimp-etoufette©mwb2013-7, shrimp etouffee

Add about 2 cups chicken stock and 2 cups shrimp stock.  (Increase if mixture is too thick.) Add cream of celery and cream of mushroom soup. Cook for 5 minutes. Add the shrimp and cook over medium heat for 20-25 minutes or until the shrimp is fully cooked. Do not overcook the shrimp. Add in the salt, red pepper, and Toni’s.  Adjust the seasonings to your taste – may need more salt or Toni’s.

shrimp-etoufette©mwb2013-8, shrimp etouffee

Serve over hot fluffy rice with French bread buttered and warmed.

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