Ingredients
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6 tablespoons unsalted butter
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1/2 cup all-purpose flour
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1 cup celery, chopped
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2 tablespoons garlic, minced
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14 1/2 ounces diced tomatoes
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2 bay leaves
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2 teaspoons salt
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1/2 teaspoon cayenne pepper
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2 tablespoons Emeril's Original Essence
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3 lbs medium shrimp (21-25 count)
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4 cups vegetable stock (or water)
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1/4 cup fresh parsley, chopped
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1/2 cup green onion top, thinly sliced
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2 cups onions, chopped
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1 cup green bell pepper, chopped
Instructions
- in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
- Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
- Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
- Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.