We are having problems with incorrect UPS shipping charges being shown on our website. PLEASE CALL (678) 795-2002 to place an online order. Thank You.

CALL: (678) 795-2002

Yields8 Servings
 ¼ cup VSOP Chipotle Extra Virgin Olive Oil, you can use all chipotle evoo if you like things spicy, or even our baklouti green chile pepper evoo
 ¼ cup VSOP Extra Virgin Olive Oil, your favorite single varietal, you can use all regular evoo if you prefer things on the mild side
 ¾ cup All-Purpose Flour
 2 cups Onion, chopped
 1 large Green Bell Pepper, seeded & chopped
 1 large Red Bell Pepper, seeded & chopped
 2 stalks Celery, chopped
 4 cloves Garlic, minced
 3 tbsp Tomato Paste
 1 large Fresh Bay Leaf, or dried
 1 tsp Dried Thyme
 4 cups Chicken Stock, or shrimp or vegetable stock
 1 pinch Fine Sea Salt, to tast
 1 pinch Fresh Cracked Black Pepper, to taste
 2 lbs Shrimp, peeled & deveined
 1 bunch Scallion, sliced
1

n a large pot or Dutch oven, over medium heat, add 1/2 cup Extra Virgin Olive Oil of your choice (depending on your level of spiciness desired). Add the flour, stir it to combine well, and then babysit it. Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color.

2

Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute.

3

Add the bay leaves, thyme, and stock. Whisk constantly over medium until the mixture becomes smooth and begins to simmer. Turn down the heat to low, taste and adjust seasoning accordingly. Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes.

4

Add the shrimp to the pot and cook for approximately 5 more minutes. Serve immediately over steamed white or brown rice with sliced green onions and more EVOO for drizzling. Enjoy!

Ingredients

 ¼ cup VSOP Chipotle Extra Virgin Olive Oil, you can use all chipotle evoo if you like things spicy, or even our baklouti green chile pepper evoo
 ¼ cup VSOP Extra Virgin Olive Oil, your favorite single varietal, you can use all regular evoo if you prefer things on the mild side
 ¾ cup All-Purpose Flour
 2 cups Onion, chopped
 1 large Green Bell Pepper, seeded & chopped
 1 large Red Bell Pepper, seeded & chopped
 2 stalks Celery, chopped
 4 cloves Garlic, minced
 3 tbsp Tomato Paste
 1 large Fresh Bay Leaf, or dried
 1 tsp Dried Thyme
 4 cups Chicken Stock, or shrimp or vegetable stock
 1 pinch Fine Sea Salt, to tast
 1 pinch Fresh Cracked Black Pepper, to taste
 2 lbs Shrimp, peeled & deveined
 1 bunch Scallion, sliced

Directions

1

n a large pot or Dutch oven, over medium heat, add 1/2 cup Extra Virgin Olive Oil of your choice (depending on your level of spiciness desired). Add the flour, stir it to combine well, and then babysit it. Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color.

2

Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute.

3

Add the bay leaves, thyme, and stock. Whisk constantly over medium until the mixture becomes smooth and begins to simmer. Turn down the heat to low, taste and adjust seasoning accordingly. Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes.

4

Add the shrimp to the pot and cook for approximately 5 more minutes. Serve immediately over steamed white or brown rice with sliced green onions and more EVOO for drizzling. Enjoy!

Shrimp Etouffee

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.