Shrimp Étouffée

This recipe with good ingredients looked simple enough so I'm saving it here. I've altered it a bit to our taste by using cauliflower rice instead of regular white rice. Take it up a notch by adding your own parsley grown in your garden & fresh wild-caught Texas Gulf shrimp!

Shrimp Étouffée

¼ cup (½ stick) butter

¼ cup flour

1 yellow onion, chopped

1 small green or red bell pepper, chopped

2 large celery stalks, chopped

3 large garlic cloves, minced

1 can (14.5 oz.) diced tomatoes, drained

2 cups shrimp stock (the water the shrimp has been soaking in prior to use)

1 tablespoon creole seasoning (the only one we use is Tony Chachere's)

2 pounds medium Texas Gulf wild-caught shrimp, washed, peeled & deveined

¼ cup fresh flat-leaf parsley, chopped

¼ cup green onions, chopped

Himalayan pink salt & pepper, to taste

cauliflower rice, cooked & drained, for serving

hot pepper sauce, for serving

In a large heavy iron skillet or Dutch oven, melt butter over medium heat. Increase heat to medium-high & whisk in flour until incorporated fully. Whisk continuously until roux is medium- brown in color, about 10 minutes. Mix in onion, bell pepper, celery, & garlic. Cook over medium heat, stirring frequently, until veggies are softened & onion is transparent, about 5 minutes. Add tomatoes & stir to combine. Increase heat to medium-high & slowly stir in the stock. Continue to stir until sauce is smooth & bubbling & has thickened. Stir in seasoning to taste. Bring to a low boil, stirring, then reduce heat to medium. Cook, stirring occasionally, about 15 minutes. Fold in shrimp, parsley, & green onions & cook until shrimp is opaque, about 3 minutes. Taste & adjust seasonings, adding more if desired. Serve in a bowl over cauliflower rice with hot pepper sauce on the side to dash on for more heat. Garnish with a bit more of chopped green onions & celery leaves for some color.

Tip: Please promise me that you'll take the time to devein your shrimp! It's so worth it to not crunch down on you-know-what... Ugh, it'll ruin your dish & appetite! Please, just do it.

Also, be patient when making the roux, allow it took cook fully to become a beautiful deep color.

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