Shrimp Etouffee is kind of like gumbo, kind of. It's all Cajun and it's spicy and has similar ingredients (no okra though). I've had crawfish etouffee before, which was cool. You could probably use this same recipe with some crawfish, if for some reason you have access to them.
Anyway, this recipe is from my beloved Paula Deen. Obviously I reduced the amount of oil and butter (though the butter is very necessary, so make sure you still have a decent amount). I used the frozen shrimp that had been so poorly received on my Shrimp Caesar Salad and I tossed them in so they got nice and warm, and they turned out perfectly. I also used 4 times the amount of cayenne pepper, many drops of hot sauce (Frank's Red Hot Sauce), and extra green onions. The green onions are key - definitely put a lot on top as 'garnish' when it is done, because it's wonderful.
We really liked it a lot and would definitely make it again. I was kind of pessimistic about the recipe and fully expected to be eating grilled cheese sandwiches and ice cream for dinner to make up for a cooking failure (seriously, clam juice? That's scary), so I was extremely surprised by the results. It was nicely spicy, delicious, and came together very well. Hooray!
1/2 cup oil
1/2 cup all-purpose flour, plus extra flour, optional
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
1/2 cup minced green onions, plus extra for garnish
1/2 cup minced fresh parsley leaves
2 to 3 dashes hot sauce (recommended: Tabasco)
1 (8-ounce) can clam juice
1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
Salt (Cajun seasoning has salt already)
2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
1/2 stick butter
Diced green onions, for garnish
Note: To make roux, use oil instead of butter, because butter burns
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.
Yield: 6-8 servings
Our etouffee over rice: