Shrimp Etouffee | Recipe Cart | Recipe Cart

Ingredients

• Shells from 2 pounds of shrimp
• 1/2 large onion, chopped
• top and bottom from 1 green pepper
• 2 garlic cloves, chopped
• 1 celery rib, chopped
• 5 bay leaves
• 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
• 1/4 cup vegetable oil or lard
• Heaping 1/4 cup flour
• 1 bell pepper, chopped
• 1 to 2 jalapeno peppers, chopped
• 1 large celery stalk, chopped
• 4 garlic cloves, chopped
• 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
• 1 Tbsp Cajun seasoning
• 1/2 teaspoon celery seed
• 1 Tbsp sweet paprika
• Salt
• 3 green onions, chopped
• Hot sauce (Crystal or Tabasco) to taste