Ingredients
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chopped onions
- 2 cups chopped eco-friendly peppers
- 2 cups chopped celery
- two tablespoons minced garlic clove
- 1 (14.5-ounce) can diced tomato plants
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon red pepper cayenne
- two tablespoons Essence, recipe follows
- 1 quart shrimp stock
- 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
- 1/4 cup chopped parsley leaves
- Steamed white-colored grain, for serving
- 1/2 cup thinly sliced eco-friendly onion tops, for garnish
Directions
Melt the butter inside a large Nederlander oven set over medium heat. Add some flour and stir continuously to create a roux. Stir the roux over medium heat before the colour of peanut butter. five to seven minutes. Add some onions, peppers, celery, and garlic clove towards the roux, and prepare, stirring frequently, for ten minutes. Add some tomato plants towards the pot and season using the bay leaves, salt, cayenne, and 1 tablespoon important. Prepare the tomato plants for two to three minutes after which whisk within the shrimp stock.
Bring the mix to some boil, and lower to some simmer. Prepare the etouffee, stirring from time to time, for forty-five minutes. Season the shrimp using the remaining tablespoon vital and add these to the pot, stirring to evenly distribute. Prepare the shrimp for five to seven minutes, or until they're cooked through. Add some chopped parsley towards the pot and stir to mix.
Serve immediately over steamed white-colored grain and garnish with sliced eco-friendly onion tops.
Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
2 1/two tablespoons paprika
two tablespoons salt
two tablespoons garlic clove powder