Shrimp Etouffee

This is a simple etouffee to make. I have made other etouffee recipes, but nothing beats this one with cream of celery soup.

Étouffée is thought to have originated in the Louisiana bayou region, influenced by both Creole and Cajun cooking traditions. Creole cuisine was developed by French, Spanish, African, and Caribbean influences in New Orleans, while Cajun cuisine comes from the Acadians, French-speaking settlers who were exiled from Canada in the 18th century and settled in rural Louisiana.

Ingredients

1 lb of medium Gulf shrimp peeled and deveined

1/2 cup butter (unsalted)

1 yellow onion

1 bell pepper

2 celery spears

3 garlic cloves

1 can of Campbell”s cream of celery soup

1 tbsp Worcestershire sauce

1/4 tsp Tabasco sauce

1/4 tsp cayenne pepper

1/2 tsp thyme

Garnish: Fresh green onions, parsley and Gumbo file. I add more tabasco to mine after I plate it.

Directions

  1. Chop vegetables to medium dice

  2. Melt butter and until 1 piece of vegetable dropped in starts bubbling. You will know the butter is hot enough then

  3. Sautee all ingredients until soft translucent/soft continue to stir(about 5-6 minutes)

  4. Add soup to vegetables and stir to distribute.

  5. Add Worcestershire, Tabasco, thyme and cayenne to mixture.

  6. Turn to low simmer and stir every couple minutes for 25 minutes or until mixture gets a slight khaki color

  7. After correct color is achieved, add shrimp and immerse in liquid. Cover dish for 6-7 minutes to completely cook shrimp.

  8. After shrimp are done, add parsley and green onions.

  9. Serve with basmati rice and finish dish with file’ and more Tabasco. Enjoy!