Braden Family Cookbook

Chuck Braden

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SHRIMP ETOUFFEE                               J. Smith

 Serves 4

 3 TBSP. peanut oil
3 TBSP. flour
1 yellow onion, peeled and chopped 1/4" size
˝ sweet green bell pepper, seeded and chopped 1/4" size
3 ribs celery chopped 1/4" size
3 cloves garlic, crushed and chopped
3 TBSP. tomato paste
1 1/4 cup beef stock (add up to 1/2 more if etoufee is too dry)
1 cup dry white wine
2 bay leaves
1 TSP. Whole basil leaves (I use fresh)
1 TSP. Whole thyme leaves
1 TBSP. plus ˝ TSP. Tabasco (or Crystal, milder but more flavorful)
6 stalks green onion chopped
1/4 TSP. Fresh ground black pepper  
1 tsp salt
1 ˝ pounds raw peeled and deveined shrimp (35 - 40 per pound size)
1/4 cup chopped parsley (Chinese or flat leaf, regular has minimal flavor)
Cooked rice

Heat a large pot/Dutch oven over medium heat and add the oil and the flour.  Stir constantly until the roux is peanut butter colored.  A little less than 14 minutes.

Add the yellow onion, bell pepper, celery, and garlic and sauté for about 10 minutes or until the vegetables are tender.  Stir in the tomato paste, followed by the beef stock and wine.  Stir constantly until this mixture thickens.  Add the basil, thyme, Tabasco, pepper, salt, and green onions.  Simmer, covered for about 34 minutes.

Add the shrimp and parsley and simmer for 15 minutes, want the shrimp just cooked.  Serve in heated shallow bowls or plates over short or medium grain white rice.  Have Tabasco and chopped green onions as an available garnish.