Cajun Shrimp Etouff  

cajunpet 70M
828 posts
6/7/2005 3:05 am

Last Read:
3/5/2006 9:27 pm

Cajun Shrimp Etouff


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Cajun Shrimp Etouffée

This is for [blog txrose4uNTX] txrose4uNTX who lost her recipe.


Cajun Shrimp Etouffée

* 1/2 cup butter or margarine
* 2 medium onions, chopped
* 1 cup chopped celery
* 1 cup chopped green onions
* 2 cloves garlic, minced
* 1/2 cup flour
* 3 1/2 cups water
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 2 bay leaves
* 1/4 teaspoon dried thyme leaves
* 2 pounds shrimp, peeled and deveined (peeled crafish tails or chopped chicken breast)
* 1 teaspoon TABASCO® brand Pepper Sauce (or to taste)
* Hot cooked rice

Melt butter in large saucepot or Dutch oven; add onion, celery, green onion, and garlic. Cook 5 minutes or until tender. Add flour and stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, stirring occasionally. Stir in shrimp and TABASCO® brand Pepper Sauce. Simmer 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice.

Makes 8 servings.

For more zing add some cajun seasoning of your choice to taste.

Since I am living by myself now, I put individual servings in the freezer.

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rm_txrose4uNTX 57F
3289 posts
6/8/2005 11:58 am

Thank you, thank you, thank you....

now what about alligator bites, calamari, etc., etc... jk....

Thanks for the etouffee recipe; will make it as soon as I get paid. I can't wait!!! The 15ths doesn't some soon enough!!! lol...


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