Categories: Main Dish, Shrimp

Ingredients

• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 2 -3 garlic cloves, minced
• 1 lb raw shrimp, peeled and deveined
• 1 1/2 cups chicken broth
• 1/2 cup dark beer
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon white pepper
• 1/8 teaspoon red pepper flakes
• 4 -5 dashes Tabasco sauce
• 3 cups hot cooked rice

Directions

1. Melt butter in large cast iron skillet.

2. The cast iron is very important as this is what helps develop the very dark color of the roux.

3. Blend in flour and stir over medium heat, until the roux is dark brown.

4. Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.

5. This is the key to good etouffee.

6. Don’t be tempted to turn up the heat, just keep stirring!

7. Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.

8. Add all spices except parsley and cook another 5-10 minutes.

9. Stir in shrimp, beer and broth and simmer 15 minutes.

10. Add fresh parsley and simmer five more minutes.

11. Serve etouffee over hot cooked rice.

12. Serve with icy cold beer and very crusty French bread.

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