Shrimp Étouffée

 Favorite Cajun total time1 hr 10 mins servings4 addedJune 2019

• ½ cup olive oil
• ½ cup all-purpose flour, plus extra as needed
• 1 cup yellow onion, chopped
• ½ cup green bell pepper, chopped
• 1 cup celery, chopped
• 3 cloves garlic, finely minced
• ½ teaspoon black pepper
• ½ teaspoon white pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon Cajun seasoning
• ½ cup green onions, minced, plus extra for garnish
• ½ cup fresh parsley leaves, minced
• 2 – 3 dash Tabasco sauce
• 8 ounces clam juice
• 14½ ounces can diced tomatoes
• salt
• 2 pounds small or medium shrimp, peeled and deveined (roughly 32)
• ¼ cup butter
• rice, for serving
• green onions, diced, for garnish

1. 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.
2. Add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp.
3. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.
4. Add 1 can clam juice and the tomatoes with their juice, stir to blend.
5. Add the salt, starting with 1 teaspoon, then add more if needed.
6. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes.
7. 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.
8. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

Tips

• To make roux, use oil instead of butter, because butter burns