Jump to content

My heritage challenge entry...


wickedcajun
 Share

Recommended Posts

Shrimp Étouffée...

My Heritage being what it is, Étouffée fits well...

For those that dont know, Étouffée is french for smothered, usually in butter

Cast of charectors,

post-7956-0-70961500-1443569972_thumb.jp,

post-7956-0-19129400-1443570086_thumb.jp

Pretty standard...

Butter

Trinity (onions, celery,bell peppers)

The Pope (garlic)

Rotel tomatoes

Tomato sauce

Cajun seasoning

Green onions

Parsley

Bay leaves

Rosemary

Black peppercorns

Red pepper flakes

And of course...

Shrimp!!

Peel shrimp and make shrimp stock with shrimp shells, black peppercorns, green onion root ends,

rosemary , parsley stems and red pepper flakes,

post-7956-0-41738100-1443570511_thumb.jp,

Heat up great great m'meres pot, melt butter and sweat vegatables,

post-7956-0-53110300-1443570622_thumb.jp

Add drained rotel and tomato sauce, cook briefly then add flour to make light roux,

post-7956-0-08926100-1443570749_thumb.jp

Stir well and add shrimp stock, green

onions, parsley and shrimp...

post-7956-0-64787900-1443570876_thumb.jp

Cook 30 to 40 minutes... Serve over Rice

post-7956-0-88999300-1443570968_thumb.jp

Monje!!! Thanks for looking!

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...