CAJUN SHRIMP ETOUFEE.

I know the way to his heart.....

that darling of mine.....

What is his all time FAVORITE seafood dish?

Shrimp Etoufee!

Sooooo....I decided I was going to prepare him

THE BEST SHRIMP ETOUFEE

he ever tasted!!!

Perhaps because it was made with SO MUCH LOVE....

but, we both agreed...

this WAS SIMPLY DIVINE!

As in any New Orleans classic...

you must make a good Roux.

Taking your time to combine the butter and flour,

then slowly whisking this mixture over medium heat

until you achieve that golden brown color!

My mother made THE BEST roux ever for her shrimp creole!

Thank you Mother, for teaching me how to make a 

good Cajun roux!

The sauce is full of chopped fresh vegetables and was thick and spicy!

In fact, he could not wait for dinner....
I found him tearing off pieces of that hot french bread

to dip into the hot bubbly sauce while still in the stockpot!

I knew I had a winner here!

Served over hot buttery fluffy white rice,

alongside a hot french loaf....

you will be transported to happiness!

CAJUN SHRIMP ETOUFEE

4 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried basil

1 bay leaf

1/3 cup butter, divided

1/2 cup all-purpose flour 

Cooking spray

1 1/2 cups chopped onion

2/3 cup diced celery

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

3/4 cup water

1/4 cup tomato paste

1 tablespoon Cajun seasoning

1 1/2 teaspoons minced garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground red pepper

1 teaspoon Worcestershire sauce

1/2 cup chopped green onions

1/2 cup chopped fresh flat-leaf parsley, divided

1 pound medium shrimp, peeled and deveined 

4 cups hot cooked long-grain rice

 Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.

Melt 1/4 cup butter in a medium saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat. Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.

 Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally. Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.