All Around Town Catering Shrimp Etouffee

All Around Town Catering Shrimp Etouffee[Bayou La Batre Style]

1 1/2 lb Large Alabama Wild Shrimp,peeled and deveined [$8.49 at Snapper Grabbers,peel and devein yourself]

3/4 cup vegetable oil

3/4 cup flour

1 /12 cups onion,chopped

1/2 cup celery,chopped

1/3 cup minced garlic

1/2 cup bell pepper,chopped

1/4 cup butter

8 oz tomato paste

4 cups chicken stock

2 tsp salt

3 tsp black pepper

1 Tbsp Tabasco sauce

1 tsp paprika

Start with making your roux with oil and flour,stirring constantly over medium high heat in a large skillet or Dutch oven.Get it to a nice peanut brown.Add your chopped and minced vegetables to your roux.Combine thoroughly.In another pan,combine your tomato paste and butter.Stir until smooth.Add this along with your broth and seasonings Cover and simmer for about 25-30 minutes.For a nice variation you can add crawfish tail meat for the last 5 minutes.Garnish with fresh herbs and serve over rice.You will love this dish for its unbelievable flavor and it is fairly easy to make!!!

Thank you,

Mark Giorgi

All Around Town Catering

Noon Cooking - March 19, 2010