Emeril Lagasse's Shrimp Étouffée
Serving Size / Yield
- 6 T butter
- ½ c flour
- 4 c onions, chopped
- 2 C green bell peppers, chopped
- 2 T garlic, minced
- 1 can diced tomatoes
- 2 T salt
- ½ tsp cayenne pepper
- 1 quart shrimp stock
- 3 lb peeled and deveined shrimp
- 1 bag white rice, steamed
First, melt butter in a Dutch oven over medium heat. Next, add the flour and cook it for five minutes over medium heat until it’s a dark brown color. Then add the onions, garlic, and peppers and cook for 10 minutes until vegetables are soft. Add the tomatoes to the roux and season with salt and cayenne pepper. Add in the shrimp stock and simmer for 45 minutes.
After the etouffee has cooked for 45 minutes, add the shrimp and cook them for about five minutes until they’re opaque, Serve etouffee over white rice.