Shrimp Etouffee

Ingredients:

Shrimps

• 1.3 kg medium shrimp (63-75 pcs.), peeled, deveined
• 6 tablespoons unsalted butter
• 0.5 cups premium flour
• 4 cups chopped onion
• 2 cups chopped green bell pepper
• 2 cups chopped celery
• 2 tablespoons of crushed garlic
• 1 can (400 g) of canned chopped tomatoes
• 2 bay leaves
• 2 teaspoons of salt
• 0.5 tsp cayenne pepper
• 2 tbsp. l. Creole seasoning, see recipe below
• 1 liter of shrimp broth, see recipe below
• 1/4 cup chopped parsley leaves
• Steamed white rice, for serving
• 1/2 cup thinly sliced ​​green onions, for serving

Chef Emeril's Creole Seasoning

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme
• Mix all ingredients thoroughly.

Shrimp broth

• 450 g shrimp shells and heads
• 1 cup coarsely chopped onion
• 0.5 cup coarsely chopped celery
• 0.5 cup coarsely chopped carrots
• 3 crushed garlic cloves
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme
• 2 teaspoons of salt

Preparation:

1. In a large Dutch oven, melt the butter over medium heat. Add the flour and stir constantly to form a roux. Cook the roux over medium heat until it becomes the color of peanut butter, 5-7 minutes. Add the onion, bell pepper, celery, and garlic to the roux and cook, stirring frequently, for 10 minutes. Add the tomatoes, bay leaf, salt, cayenne pepper, and 1 tablespoon of Creole seasoning to the pan. Simmer the tomatoes for 2-3 minutes, then stir in the shrimp broth.
2. Bring the mixture to a boil and reduce the heat. Simmer the étouffé, stirring occasionally, for 45 minutes. Sprinkle the shrimp with the remaining 1 tablespoon of Creole seasoning and add them to the pan, stirring to distribute evenly. Cook the shrimp for 5-7 minutes or until cooked through. Add the chopped parsley to the pan and stir to distribute evenly.
3. Serve immediately over steamed white rice and garnish with sliced ​​green onions.
   
   

   Shrimp broth

   
   Place the shrimp shells and heads in a large colander and rinse under cold running water for a few minutes.
   
   Combine the shrimp shells with the remaining ingredients in a 6-quart heavy-bottomed saucepan, add 4 liters of water, and bring to a boil over high heat. Skim off any foam from the surface of the broth. Reduce the heat to medium and simmer, uncovered, for 45 minutes, skimming off any foam occasionally.
   
   Remove the broth from the heat and strain through a fine sieve into a clean container; let cool completely. Store the broth in the refrigerator for up to 3 days or freeze in airtight containers for up to 2 months..