J.D.’s Shrimp Étouffée
By J.D. RaineyJUMP TO RECIPE
Prep time: 20 minutes
Cook time: 75 minutes
Servings: 6 to 8
- 1 stick butter
- ½ cup flour
- 1 sweet onion, chopped
- 1 large green bell pepper, chopped
- 3 to 4 celery ribs, chopped
- 2 gloves fresh garlic, minced
- 1 quart chicken stock, give or take
- 1 glass white wine
- salt, to taste
- freshly ground black pepper, to taste
- Cajun seasoning, to taste
- 3 pounds fresh shrimp
- cooked rice, for serving
- fresh parsley, for garnish
- cooking sherry, for garnish
Make the roux by melting butter in a large saucepan over medium heat. Then add the flour and whisk until the roux is slightly darker than the color of peanut butter, about 45 minutes. Watch the heat so you don’t cook it too quickly or scorch the roux.
Once the roux has reached the desired color, add in the onion and stir. Then stir in the bell pepper. Then add the celery and stir. And now add the garlic and stir.
Add enough stock to cover the mixture and thin it out to a medium-consistency. Cook down and thicken and then add a glass of white wine.
Simmer over medium heat for about 15 minutes, then add more stock, as needed, to maintain the desired consistency.
Add salt, pepper, and cajun seasoning to taste.
Add the shrimp during the last three minutes, stirring consistently.
Serve over cooked rice.
Garnish with parsley and a jigger of cooking sherry, if desired.