Shrimp Etouffee

A classic dish from The Big Easy.

Prep Time: 10 minutes   |    Cook Time: 2 hours   |    Total Time: 2 hours, 10 minutes   |    Servings: 10

Ingredients:

Cajun Seasoning:

• ¼ cup  Stonemill  Iodized Table Salt
• ¼ cup  Stonemill  Chili Powder
• ¼ cup  Stonemill Essentials  Paprika
• ¼ cup  Stonemill  Garlic Powder
• ¼ cup  Stonemill  Ground Black Pepper
• 2 tablespoons  Stonemill  Onion Powder
• 2 tablespoons  Stonemill  Oregano
• 2 tablespoons  Stonemill  Parsley Flakes

Etouffee:

• 5 tablespoons  Countryside Creamery  Butter
• 5 tablespoons  Baker's Corner  All Purpose Flour
• 3 cups  Chef's Cupboard  Vegetable Cooking Stock
• 2 medium white onions, diced
• 2 tablespoons  Stonemill  Minced Garlic in Water
• 2 green bell peppers, diced
• 2 stalks of celery, diced
• 14.5 ounces  Happy Harvest  Diced Tomatoes
• 2 16-ounce bags  Fremont Fish Market  Jumbo Easy Peel Raw Shrimp
• Burman's  Hot Sauce, to taste
• ½ cup sliced green onions

Directions:

1. In a small bowl, combine all Cajun seasoning ingredients. Reserve.
2. In a large pan over low heat, melt butter. Stir in flour and cook until roux is the color of peanut butter.
3. Whisk in vegetable stock until fully incorporated. Season with 4 teaspoons Cajun seasoning, then stir in onions, garlic, bell peppers and celery. Cover and simmer, stirring occasionally to prevent the roux from sticking to the bottom of the pan.
4. Continue cooking until vegetables are tender, about 1 hour and 15 minutes. Stir in tomatoes and simmer for another 30 minutes.
5. Rinse the shrimp under cold water and drain thoroughly. In a large bowl, toss the shrimp in 5 teaspoons of Cajun seasoning until evenly coated.
6. Stir shrimp into sauce and simmer for an additional 10 minutes. Season to taste with hot sauce. Serve immediately over rice, if desired. Garnish with green onions.

TIP: Store leftover Cajun seasoning for up to six months, or use this seasoning to make our Cajun Chicken Pot Pie.

Recipe Courtesy of Chef Scott, ALDI Test Kitchen