Thursday, October 30, 2008

Shrimp Etouffee on Fried Catfish

Shrimp Etouffee

6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 cups chicken stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds shrimp
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.

Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.

Reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

Add shrimp, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary.

This is normally served over white rice, but in my case I served it over fried catfish. I used Zartarain's fish fry breading, which is super easy. I have a candy / fry thermometer, so I make sure the oil is at 350 before dropping in the fish. I fried them for about 10 minutes or until they were golden yummy as they look in the photo. This tasted SOOO good, but the etouffee probably needed more roux to be thicker. I'll leave it to you to add 2 tbsp of butter and flour at the beginning.


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