Yield: 4 Servings
⅛
C Onion, Chopped
⅛
C Celery, Chopped
⅛
C Green Bell Peppers, chopped
3½
Tbl Vegetable Oil
⅜
C Flour
1
C Seafood Stock
¼
C Sweet Butter
1
Lb Medium Shrimp, cooked, shelled, deveined
½
C Green Onions, finely chopped
¼
C Sweet Butter
½ C Seafood Stock
1 tsp Salt
1 tsp Cayenne (Red Pepper)
½ tsp White Pepper
½ tsp Black Pepper
½ tsp Basil Leaves
¼ tsp Thyme Leaves
2 C Rice, Hot, Cooked
Combine salt, cayenne, white
pepper, black pepper, basil leaves, and thyme leaves in bowl, set aside. Combine onions, celery & bell
pepper in bowl. Heat the oil over light heat in a large, heavy (cast iron)
skillet until it begins to smoke (about 3-4 minutes). Use a long handled metal
whisk to gradually mix in the flour, stirring until smooth, continue cooking,
whisking constantly, until the roux is dark red-brown (3-5 minutes). Don't let
it scorch or splash on skin. Remove from heat. Immediately stir in the
vegetables using a wooden spoon. Add 1/2 Tbsp of the seasoning mix.
Continue stirring, using the wooden
spoon, until cooled (about 5 minutes). Bring the first measure of stock to a boil over high
heat in a 2 qt saucepan. Gradually add the roux. Continue whisking until the
roux is completely dissolved. Reduce heat to low. Cook until the flour taste is
gone (about 2 minutes), whisking constantly. Remove from heat. Set aside. Melt the first measure of butter
over medium heat in a 4 qt saucepan. Stir in the shrimp and green onions. Sauté
for about 1 minute stirring constantly. Add the second measure of butter, the
stock mixture and the second measure of stock. Shake the pan gently back and
forth until the butter melts and is mixed into the sauce. Add the remaining
seasoning mix. Stir well. Serve immediately: 1/2 c rice and 3/4 c etouffee.
