Shrimp Étouffée

Posted on February 25, 2015 by Tommye Solem

This Cajun dish usually calls for copious amounts of butter...but this recipe uses EVOO instead!

1/2 cup Green Chili Olive Oil
3/4 cup all-purpose flour
2 cups chopped onion
4 cups chicken, shrimp or vegetable stock
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ribs celery, chopped
4 large garlic cloves, minced
3 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
2 pounds medium shrimp, peeled and de-veined
1 bunch green onion, sliced
steamed white rice for serving

In a large pot or Dutch oven, over medium heat, add Green Chili Olive Oil. Add flour, stir to combine well. Continuously stir the flour to make a roux (thick sauce). This may take up to 10 minutes and needs constant attention to prevent burning. Stir until roux reaches a deep caramel brown color. Add all the vegetables and garlic to the roux, and sauté` until vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute. Add bay leaf, thyme, and stock. Whisk constantly over medium heat until the mixture becomes smooth and begins to simmer. Turn down the heat to low, taste and adjust seasoning accordingly. Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. Add the shrimp to the pot and cook for approximately 5 more minutes. Serve immediately over steamed rice with sliced green onion and a drizzle of Green Chili Olive Oil for garnish. Serves 6-8. Enjoy leftovers, as the sauce gets even better the next day! (Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)


Posted in Main Courses, Sides



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