By Paula DeenJUMP TO RECIPE
- 1/2 stick butter
- 2 lbs small or medium peeled and deveined (recommended: (31/35 size count) shrimp
- to taste salt
- 1 (14.5-oz) can diced tomatoes
- 1 (8-oz) can clam juice
- 2 to 3 dashes Paula Deen Hot Sauce
- 1/2 cup minced fresh parsley
- 1/2 cup minced, plus extra for garnish green onions
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon more if desired cayenne pepper
- 3 cloves finely minced garlic
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 cup chopped yellow onion
- 1/2 cup plus extra flour, optional all purpose flour
- 1/2 cup oil
- optional rice
Note: To make roux, use oil instead of butter, because butter burns.
Make the roux, mix 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, or if you prefer, over rice. Garnish with the green onions.