BEST SHRIMP ETOUFEE....ENTERTAINING FAMILY!

The darling and I had the perfect start to our summer. 

We enjoyed a visit from his sister and brother-in-law

 all the way from Mississippi! 

  It marked the first time of welcoming them to our Texas home! 

They have both recently retired and have made the big decision to take to the roads and 

travel in style!

This is their precious rescue dog, Sadie!

 She is a real luv-bug and is always, always by their side! 

This is their new Home away from Home!

And....

let me just say....

this is THE most luxurious way to travel!

I think they are going to love

"GLAMPING!"

We all LOVE gulf seafood and took them to one of our favorite dining spots in Plano at Shops of Legacy....Half Shells! This put us in the mood for some good ole' Etoufee for the weekend! What a wonderful visit we had! Too short.....too long between visits! Safe travels Y'all!

 It's going to be a busy weekend with gardening chores and some good seafood cooking in the kitchen! Ice cold beer and wine will be on the menu and a trip to Costco for some good ole' gulf shrimp! This is Darling's favorite etoufee and he certainly deserves a treat! So y'all enjoy your family this weekend and celebrate those moments of your life!

ESTELLE'S SHRIMP ETOUFEE'

1/2 cup oil

1/2 cup all-purpose flour, plus extra flour, optional

1 cup chopped yellow onion

1/2 cup chopped green bell pepper

1 cup chopped celery

3 cloves garlic, finely minced

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon cayenne pepper, more if desired

1 teaspoon Cajun seasoning

1/2 cup minced green onions, plus extra for garnish

1/2 cup minced fresh parsley leaves

2 to 3 dashes Tabasco....MAYBE 6 OR 7

1 (8-ounce) can clam juice

1 (14.5-ounce) can diced ROTEL tomatoes

Salt (Cajun seasoning has salt already)

2 pounds Large shrimp, peeled and deveined

1/2 stick butter

Rice

Diced green onions, for garnish

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