Shrimp Étouffée

This is based on Paul Prudhomme's recipe from Étouffée is a classic New Orleans dish. It means "smothered" in French. The recipe is found in both Cajun and Créole cuisine, and is typically made with crawfish or shrimp server over rice. The dish uses a technique known as smothering, a popular method of cooking in the Cajun areas of Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana.

This recipe is originally from Paul Prudhomme, adapted by us from nolacuisine.com.

Ingredients:

• 2 tbsp Créole Seasoning
• 4 tbsp Unsalted Butter
• 1 1/2 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 2 lbs shrimp, shelled and deveined
• 1/4 cup flour
• 1 1/2 to 2 cups white wine
• 1/4 cup garlic, minced
• 2 tbsp fresh thyme leaves, chopped
• 2 tsp Worcestershire Sauce
• 1 tsp hot cauce
• 1/2 cup green onions, thinly sliced
• 2 tbsp Italian parsley, minced
• 3 tbsp unsalted butter
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh lemon juice
• 1 cup boiled rice

Preparation:

1. Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, garlic, and 1 tbsp of the Créole seasoning. Sauté until translucent. Add the shrimp, the remaining Créole seasoning and saute until the shrimp lets off some of their liquid. Cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes.
2. Add a small amount of the white wine, stir well to form a paste, add the remaining wine gradually, whisking constantly. Bring to a boil, then reduce to a simmer. Add a little more wine, but the end result should be the consistency of a gravy, not too thick, not too thin.
3. Add the thyme, Worcestershire Sauce, hot sauce, a little salt, and black pepper. Simmer for 20-30 minutes.
4. Add the green onions and parsley, simmer for 5-10 minutes more.
5. Stir in the 3 tbsp butter, lemon juice, and adjust the seasonings to taste.
6. Serve over boiled rice.
7. YIELD: Serves 4.