Shrimp Etouffee Recipe
6 tablespoons vegetable oil
6 tablespoons salted butter
3/4 cup all-purpose flour
2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped green pepper
2 tablespoons minced fresh garlic
1 (6-ounce) can tomato paste
2 (14-ounce) cans beef broth (Bailey recommends Campbell's)
2 (14-ounce) cans water
3 bay leaves
1 teaspoonful dried basil
1 teaspoonful chili powder
1/2 teaspoonful dried oregano
1/2 teaspoonful black pepper
1/2 teaspoonful Cajun Spice or 1/4 teaspoonful cayenne pepper
3 pounds medium shrimp, peeled and deveined
In a heavy Dutch oven or stockpot, add oil and butter. When the butter has melted and the mixture is hot, add flour. Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture begins to foam and turns a deep shade of golden brown. It will emit a "nutty aroma."
Add onions, celery, green pepper, garlic and tomato paste and mix thoroughly; the flour mixture will be absorbed. Add broth and water and stir well to combine. Bring to a boil, reduce heat and simmer for 20 minutes, skimming any foam that rises to the surface. Add bay leaves, basil, chili powder, oregano, black pepper and Cajun Spice and cook for another 20 minutes, stirring frequently to prevent burning.
Add the shrimp, cover and simmer for 2 or 3 minutes. Remove from the heat and let it rest for 10 minutes before serving.