Mardi Gras Shrimp Etouffee
Don’t let the list of ingredients fool you. These are mostly pantry staples that bring out the flavor of this classic Mardi Gras dish. This shrimp dish is thick, hearty, slightly spicy and flavors of onions, garlic, tomatoes and Cajun seasoning. It is a classic New Orleans dish. Enjoy.
- ½ cup butter
- ¼ cup all-purpose flour
- 1 cup thinly-sliced green onions
- 1 cup chopped onion
- 1 green bell pepper, cored, seeded, and chopped
- ½ cup chopped celery
- 2 tsp. minced garlic
- 1 bay leaf
- ¼ teaspoon dried thyme
- ½ teaspoon dried basil
- 8 ounces tomato sauce
- 1 cup dry white wine
- 8 ounces clam juice
- ½ cup water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon white pepper
- 1 teaspoon Tabasco sauce
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon fresh-squeezed lemon juice
- ¼ cup chopped parsley
- 1 ½ pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
- Hot cooked rice
- Put a large sauce pot on medium heat. Melt butter and add flour. Cook until bubbles appear.
- Next, add green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil.
- Lower the heat and cook uncovered for 20 to 30 minutes. Keep stirring occasionally.
- Add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco. Cook on medium-high heat. Stir and bring to boil.
- Again, reduce the heat and let it simmer for 45 minutes. Stir often, cook until thickened. Stir in lemon zest, lemon juice, parsley, and shrimp. Then, cook for three more minutes.