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"Converting Bait to Filets Since 1964"
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Discussion Starter · #1 ·
8 cups chopped onion
4 cups chopped celery
2 cups chopped bell pepper
4 cloves crushed garlic
3 cans of chicken broth
2 sticks of unsalted butter
1/2 cup of flour
1 teaspoon light chili powder
3 LBS of peeled & cleaned shrimp or crawfish
Adams Cajun Seasoning

1. In a large pan, melt 1 stick of butter on medium high heat.

2. When the butter is hot but not burning, make a roux by stirring in the flour a little at a time. Make sure you stir the entire time. It will bubble up as it cooks but after 3-4 minutes, it will thin out and become a golden color.

3. Once the roux is a golden color, throw in the onion, celery & bell pepper. Saute over medium heat. Add cajun seasoning after the first 3 minutes. Add more butter. Add crushed garlic after 5 minutes. The vegatables should be tender after 7 -8 minutes.

4. Put the chicken broth in a microwave bowl and bring to a boil. Add the hot chicken broth to the roux & vegetable mixture stirring in a little at a time. You want to make sure that your etouffee is thick like a gravy so you may not have to add all of the chicken broth.

5. Add the chili powder. Let it simmer for 1-2 hours.

6. While it simmers, peel the shrimp. Season the raw shrimp with the cajun seasoning and store in the fridge. This marinates the shrimp and adds another layer of flava to the etouffee.

7. Add the raw shrimp to the ettouffee and bring to a low boil again. Taste after you've brought back up to low boil. Season if needed, add cornstarch if to thin then turn the heat off.

8. Serve over Zataran's dirty rice and top with finely chopped green onion.

I like to eat it as a meal one night and use the leftovers as a sauce over grilled or blackened fish the 2nd night.
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