- 2 lbs shrimp, deveined and shell removed (save shells for stock if you removed them yourself)
- ¼ cup vegetable oil
- ¼ cup flour
- ½ onion, chopped
- 1 bell pepper, chopped
- 1 jalapeno, chopped (Optional)
- 1 celery stalk, chopped
- 4 garlic cloves, chopped
- 1 pint shrimp stock
- 2 tbsps Tastic Original*
- 3 green onions, chopped
- Hot sauce (Optional)
To make the etouffee, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.
Add the celery, green pepper, jalapeño, and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.
Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint. Add the Cajun seasoning, celery seed, and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.
Add the green onions and hot sauce to taste. Serve over white rice or cooked pasta.
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