Shrimp Etouffee

I love New Orleans for the food.  A po’boy, a beignet,  jambalaya, a moffoltta  sandwich. All this and more in the French Quarter.  My favorite is the shrimp etouffee.  With the weather getting colder and after spending a lot of the day at the local Christmas market, I decided I would take a crack at it.  Here are a few keys: you can’t rush a roux, everyone likes a different level of heat, and you can’t rush a roux!
1  small white onion, finely diced
1 green bell pepper, finely diced
2 celery stalks, finely diced
(those three combined are called the Trinity in New Orleans cooking)
2 carrot, diced (this is illegal in New Orleans, but I live Virginia)
3 cloves garlic, finely diced
1 pound peeled deveined shrimp –  26-30 count
1/3 cup olive oil
1/3 cup flour
3 cups stock (I use low sodium chicken broth)
4 cups rice, cooked
4 oz white wine (this is for you to drink; it’s not going in the recipe)
1/2 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon pepper
1 bunch green onion, diced to put on top.
hot sauce to finish
In a large skillet on medium low, heat olive oil
Add flour and stir with a whisk
You are making a chocolate roux, so this will take some time you will have to keep stirring.  That’s what the wine was for.
Stir stir stir until the roux takes on a chocolate color, about 15 minutes; it will have a nutty smell
Add veggies
Add chicken stock
Cook until thick
Add cayenne pepper
Add Worcestershire sauce
Add shrimp and cook for 4 minutes or until shrimp turn pink
Serve in a bowl
Add scoop of rice in the middle and top with green onion
You will want to have some hot sauce to add to your taste.
Shrimp etouffe
Shrimp etouffe 2
shrimp etouffe 3
shrimp etouffe 4
shrimp etouffe 5

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