[if gte mso 9]

New Orleans Shrimp Étouffée

New Orleans Shrimp Étouffée
8 Servings
Ingredients
1 lb. shrimp, 31-40 count, peeled, deveined & seasoned with Cajun seasoning (save shrimp shells to make shrimp stock)
2 teaspoon dry thyme
1 teaspoon chili powder
2 teaspoon dry basil
6 oz salted butter
5 tablespoons flour
4 ribs celery diced
½ cup red onion, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
4 cloves garlic minced
¼ cup tomato puree or paste
2 tablespoons lemon juice
2 tablespoons Cajun seasoning
1- quart shrimp stock
3 tablespoon cooking oil
4 tablespoon fresh parsley minced
4 cups rice cook according to directions on package
3 stalks of green onions chopped
Cajun hot sauce, to taste
Method
For the Shrimp Stock:  Using a medium-sized pot on medium heat add the shells of the peeled shrimp and 2½ quarts water, thyme, chili powder, basil and any leftover scraps from the prepping of your veggies. Cook uncovered until reduced by half. Remove from heat and set shrimp stock aside.
For the roux:  In a large, heavy skillet or pot over medium-low heat, melt butter. Add flour and constantly stir for 2 to 3 minutes, making a light roux. Add celery, onions, red and green bell peppers and garlic. Sauté on medium-low heat for 3 minutes. Add tomato puree or paste and cook for an additional 5 minutes.
Add ½ cup of shrimp stock to roux mixture, mix well to form a paste. Add lemon juice, Cajun Seasoning and remaining shrimp stock; make sure to leave the shrimp peelings out. Stir well and cook étouffée sauce uncovered over medium heat for about 15 minutes.
For the Shrimp: In a medium-sized skillet heat cooking oil over medium-high heat until hot. Add shrimp and sauté for 2 to 3 minutes or until shrimp begin to turn slightly pink. Deglaze skillet with a little water and scrap shrimp and juices into étouffée sauce. Cover and let simmer for 15 minutes.
Stir in parsley, cover and remove from heat.
Serve with rice and top with green onions and Cajun hot Sauce to taste.
NOTE: If étouffée sauce is too thick, thin it out with a little chicken broth or water. If it’s too thin, allow it to continue cooking until desired thickness is reach. It should have the consistency of a meat sauce.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/09/new-orleans-shrimp-etouffee.html.