just found this place ... thought i would share ... food is awesome


#1 cut the veggies tiny

#2 make the roux with butter


2-3 pounds of shrimp


veggies -- chop tiny tiny


1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 bundle of green onions (save the dark green tips for later)

1 med. purple onion

(add in 2 jalepeno's if you want -- not needed)


2 sticks of butter (not margarine) in a cast iron skillet -- melt it over medium heat -- add in a cup of flour -- should be semi thick like hot caramel -- brown it on med/med.low heat until it is almost the same color as peanut butter


in the mean time --- sautee` your veggies in a big stock pot with another stick of butter (yes, it will make your arteries hard) -- sautee them until they are translucent


add the spices to your veggies

1 tablespoon of ground thyme (not thyme flakes)

a lot of creole seasoning

1-2 tablespoons of crab boil (liquid stuff)

salt to taste


mix the roux and the veggies together in your stock pot add in 2 8 oz cans of tomato paste and 1 16 oz can of tomato sauce -- add enough water to keep it thick -- but a little soupy


let that cook together for at least an hour


add in your shrimp --- let that cook together for 5-10 minutes


those green onion tips you saved -- add those in now


cook for 2-3 minutes


serve over rice

 

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I havent had Etoufee in forever! Been dieing to make it again!


Thanks for the reminder


<3

mmmm I love me some Etoufee

 

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