Emeril's Shrimp Etouffee
I make Emeril's Shrimp Etouffee with all-purpose flour, unsalted butter, 7.25- can of diced tomatoes, clear timing, practical tips, variations,.
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Ingredients
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter
- 7 ounces 7.25- can of diced tomatoes
- 2 cups chopped onions
- 1 cup green bell peppers
- 1 cup celery
- 2 cups Shrimp Stock
- 1/4 cup green onions
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon fiery cayenne pepper
- 2 tablespoons white rice
- 1 tablespoon minced garlic
- 1 tablespoon Emeril's Original Essence
- 1 pound 1.5 of medium shrimp
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