Shrimp Etouffee

MMMM I was craving shrimp for a while! SO I was dying to make and try this dish!

Got the recipe from here

1/2 stick butter
2 pound medium shrimp peeled and deveined
2 (14.5-ounce) cans of rotel
(8-ounce) clam juice
2 to 3 dash Hot Sauce, I did more like 4 to 5
1/2 cup minced fresh parsley leaves
1/2 cup minced green onions
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Cajun seasoning, to taste (because in my opinion, you can NEVER have too much)
black pepper, to taste
cayenne pepper, to taste
3 cloves garlic, minced
1 cup diced celery
1 whole, chopped green bell pepper
1 whole yellow onion, chopped
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1/2 cup all-purpose flour
1/2 cup oil
Rice
chopped green onions, for garnish
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Paul Deen recommends for this recipe when making the roux to use oil instead of butter, because butter burns.

To make the roux, mix oil
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and flour in a large dutch oven over medium low heat.
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Whisk flour and oil together to form a paste.
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Continue cooking over medium low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, took mine about 30 minutes and your arm gets tired!
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To the roux, add the onion, green pepper, celery, and garlic
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and cook over medium low heat about 5-7 minutes,
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until onions are translucent

Add the black pepper,
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cayenne pepper, Cajun seasoning,
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green onions,
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parsley, and hot sauce to taste.
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Add clam juice
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and the tomatoes with their juice,
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stir to blend.
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at this point in the original recipe it says to add salt, But I skipped the salt and added Cajun seasoning because it just has so much more flavor than salt, So I added in Cajun seasoning and then tasted it and then added more and just kept doing this until I liked the flavor
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Then bring the mixture to a boil, reduce the heat to low and then simmer for 10 to 15 minutes.

Add shrimps
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and stir. My shrimps were already cooked, so I basically added them and warmed them up, about 2-3 minutes, I left the burner on low because the cold shrimp would bring the temperature down and I needed to melt the butter so I left the heat on low. Then add the butter and stir till it all melts.
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serve the Etouffee over rice and garnish with the green onions.
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I also sprinkled a little bit more Cajun seasoning over the top as well and a little hot sauce as well. Spicy GOODNESS!
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Thinking next time adding crawfish to this dish! Would be so good with the two! YUM!

This dish was so spicy and flavorful and even more flavor the next day! I am telling you, it’s ALL about the Cajun seasoning!!!

I think I was a cajun in a past life!

 

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