SHRIMP ETOUFFEE


 Shells from 2 lbs. shrimp
½ large onion, chopped
Top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery stalk, chopped
5 bay leaves

Etouffee
2 lbs. shrimp, shell on (remove shells for use in the shrimp stock), if not making your own stock, you can get the shrimp already shelled)
¼ cup vegetable oil or lard
Heaping ¼ cup flour
½ onion, chopped
1 bell pepper, chopped
1-2 jalapeno peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock, or clam juice or pre-made fish or shellfish stock
1 Tbsp. sweet paprika
½ tsp. celery seed
1 Tbsp. Cajun seasoning
Salt
3 green onions, chopped
Hot sauce, to taste

1. Pour 2 quarts water into a pot and add all the remaining stock ingredients. Bring to a boil drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine meshed-sieve into another pot set over low heat, You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week.

2. To make the etouffee, start by making a roux. Heat the vegetable oil or lard in a large pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there is no clumps. Let this cook, stirring often, until it turns a pretty brown, this should take about 10 minute or sop.

3. Add the celery, greed pepper, and jalapeno and onion, cook this well over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

4. Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint. Add the Creole seasoning celery seed and paprika and mix well. Add salt to taste, then mix in shrimp. Cover the pot, turn the heat to it’s lowest setting and cook for about 10 minutes.

5. Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Yield: 4 to 6 servings.