- Serves: 8
- Total time: 2.5 hours
Peel and devein shrimp, setting aside shells and heads (if any) in a colandar:
- 3 pounds medium shrimp (21 to 25 count per pound)
Rinse shells thoroughly.
Season the shrimp:
- 1 tablespoons Emeril's Essence / Bayou Blast
Refrigerate peeled shrimp.
Combine in a heavy 6-quart stockpot, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
- Shrimp shells, rinsed
- 4 quarts water
- 1 yellow onion, coarsely chopped
- 1/2 cup celery, coarsely chopped
- 1/2 cup carrots, coarsely chopped
- 3 smashed garlic cloves
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme
- 2 teaspoons salt
Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
Melt the butter in a 6 quart stock pot set over medium heat.
- 6 tablespoons unsalted butter
Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes.
- 1/2 cup AP flour
Halt the roux from darkening further by adding vegetables, and cook, stirring often, for 10 minutes.
- 4 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 tablespoons minced garlic
Add the tomatoes, season, and allow to cook for 2-3 minutes:
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoons Emeril's Essence / Bayou Blast
Whisk in:
- 1 quart shrimp stock
Bring the mixture to a boil, and reduce to a simmer, stirring occasionally, for 45 minutes.
Meanwhile, cook rice:
- 4.5 cups water
- 3 cups white rice, rinsed thoroughly
Add shrimp to etouffee, stirring to evenly distribute. Cook the shrimp for 5-7 minutes, or until they are cooked through:
- Seasoned shrimp
Add and stir to combine:
- 1/4 cup chopped parsley leaves
Serve immediately over rice and garnish:
- Rice, cooked
- 1/2 cup thinly sliced green onion tops