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  • Arthur Housley

Shrimp Etouffee'

INGREDIENTS FOR LARGE CASTE IRON SKILLET

1 stalk celery, finely diced

1/2 cup of green onion finely diced

1/2 cup of white onion diced

1/2 cup finely diced green bell pepper

2 scallions, white and green parts, finely diced

3 tablespoons of minced garlic

1/4 lb of salted pork

1/4 cup of white wine

2 tablespoons cajun seasoning

1 tablespoon cayenne powder

1 tablespoon of garlic salt

1 tablespoon of onion powder

1 banana or jalapeno pepper chopped

Put 2 tablespoons of oil in the pan. Add ingredients and occasionally stir until onions are clear and spices are mixed-in...then remove from heat and let sit.


INGREDIENTS FOR ROUXE

3 tablespoons of all purpose flour

4 tablespoons of butter

3 tablespoons of Thrive Oil

On low heat add all the ingredients into a small sauce pan and constantly stir...until the route gets to be a nice brown color.


INGREDIENTS FOR SHRIMP

1 1/2 lb of shrimp

Shells on or off...your choice

toss with cayenne powder, garlic salt, onion powder, cajun seasoning to taste


PUT IT ALL TOGETHER

  1. Pour the Rouxe into the large skillet and return to low heat.

  2. Mix everything together so the Rouxe and the veggies and spices and pork are covered and combined.

  3. Add the thawed shrimp

  4. Add 2-3 cups of chicken stock

  5. Add 1/2 cup of red wine

  6. Gradually stir on low heat ensuring everything combines together. The shrimp cooks quick, so after about 5 mins check. Don't overcook the shrimp and the length of time depends on how low and long you simmer the entire mixture.

  7. Put over rice and serve with chopped parsley or celery leaves.





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