Mardi Gras is in full swing and why not celebrate with a big bowl of The Big Easy's Shrimp Etoufee (pronounced "A-Two-Fay"). Most recipes call for a roux, (pronounced "roo") which consists of equal parts of flour and fat, like butter. This recipe has soup in it which speeds up the cooking time so you can "Let the Good Times Roll…."Laissez Les Bon Temps Roulez"!
1/4 cup butter
1 small onion, diced
1/2 cup diced green onion
1/2 cup diced green bell pepper
4-6 cloves garlic, minced
1 stalk celery, chopped
1/2 cup chopped fresh parsley
3 Tablespoons tomato paste, or about 3/4 of a 6 ounce can of tomato paste
1 (10.75 ounce) can 98 % fat free or regular condensed cream of chicken or shrimp soup
1 pound shrimp, peeled, deveined, rinsed, and patted dry*
Salt, to taste
1 Tablespoon Worcestershire sauce
1/4 - 1/2 teaspoon Louisiana hot sauce, plus more to pass at the table
Pinch cayenne pepper, or more to taste
Dash Cajun seasoning
1 bay leaf
1/4 - 1/2 cup your favorite white wine, not drinking wine
Hot buttered rice
*Note: I like to use the smaller frozen shrimp for this recipe.
Note: If you want a thinner sauce, add chicken stock or milk until you reach your desired consistency.
Note: For many of the items in this recipe, I go to the store's salad bar and purchase the smaller amounts of veggies, like onion, green onion, bell pepper, etc., thus, saving myself even more time.
Note: If you would like to make the traditional Shrimp Etoufee, sauté veggies and with a slotted spoon remove veggies to a bowl. Then in the same saucepan make the roux (recipes can be found online). When roux is done, add sautéed veggies and proceed with the rest of the recipe.
P.O. Box 8 Tulsa, OK 74101-0008