Shrimp Etoufee
1/3
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cup butter
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1/3
|
cup flour
|
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1
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bell pepper, chopped
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1
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onion, chopped
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2
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stalks celery,
chopped
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2
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cloves garlic,
minced
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1
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14.5 oz can
of diced tomatoes
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2
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8 oz. bottles
of clam juice
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1-2
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dashes of
Texas Pete pepper sauce
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Cajun
Chaos to taste
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2
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LBS
peeled, raw shrimp
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Make a roux
from the butter and flour by heating the butter and oil together in non-stick
frying pan over medium high heat. Stir
constantly until a copper brown color is achieved. Add bell pepper, onions, and celery to the
roux and continue to cook for 3-4 minutes.
Add garlic and tomatoes and cook for an additional 3 minutes. Slowly add clam juice while stirring. Add pepper sauce and Cajun Chaos seasoning. Bring to boil, reduce heat and simmer for
10 minutes. Add shrimp and continue to
cook until shrimp are cooked. Serve
over rice.
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