etoufee recipe Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole C

Ingredients

• 2 lbs. Peeled and Deveined Shrimp, save shells to make Shrimp Stock
• 2 Tbsp Butter
• 1 Tbsp Vegetable Oil
• 1 Large Onion, finely chopped
• 2 Ribs Celery, finely chopped
• 1 small Green Pepper, finely Chopped
• 2 Tbsp Creole Seasoning
• 2 Tbsp Tomato Paste
• 2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
• 1/2 Cup Dry White Wine
• 2 Cups Shrimp Stock (recipe here)
• 2 Tbsp Garlic, minced
• 2 Bay leaves
• Cayenne to taste
• Diamond Crystal Kosher Salt to taste
• 1 tsp Black Pepper
• 1 tsp White Pepper
• 1 bunch Fresh Thyme
• 2 Tbsp Tabasco
• 1 Tbsp Worcestershire Sauce
• 1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
• 1/8 Cup Flat Leaf Parsley, minced
• 1 Recipe Creole Boiled Rice