Ground black pepper
2 lbs., peeled, deveined
1/3 cup, diced
Green bell pepper
1/3 cup, thinly sliced
2 tbsp., or more if needed
1 ¾ cups
1 dash, or more to taste
¼ cup, sliced
2 cups, or to taste
Creole Shrimp Etouffee
- Combine the first eight ingredients (from white paprika to black pepper) in a small bowl and whisk them together.
- Place shrimp in a colander and drain it for 15 minutes or more.
- Line a separate bowl with paper towels and dry the shrimp for about 3 minutes.
- Remove the towels from the bowl and season with 1 tbsp. salt and 1 tbsp. spice mixture. Toss to coat.
- Add vegetable oil to a large and heavy skillet and heat it over a high heat until the oil is hot.
- Add shrimp to the skillet and cook for about 1 minute without stirring. Then stir and cook for 1 more minute.
- Place the shrimp in a large bowl and let it rest until juices appear. Strain the juices into the chicken stock until there are 2 cups in total. If needed, add more stock.
- Add butter to a large skillet and cook it over a medium heat until it turns tan at its edges.
- Add onion, bell pepper, and celery to the hot butter and cook for about 5 minutes or until softened. Add the rest of the spice blend.
- Add flour to the veggie mix and sauté for about 4 minutes or until all the ingredients blend.
- Add tomatoes and keep cooking for about 3 minutes or until their juices start to brown on the bottom of the pan.
- Add the stock to the veggie mix and stir until smooth. Bring the mixture to a simmer and cook for about 3 to 5 minutes or until it thickens slightly.
- Stir in the hot sauce and the Worcestershire sauce and season with salt.
- Add shrimp to the sauce and simmer for 1 minute or until the shrimp is ready and no longer translucent.
- Garnish the dish with green onions and a pinch of cayenne pepper and pour over rice to serve.