Updated: Nov 30, 2021
Buckle up. This will take about an hour and a half.
1 Onion - diced as small as possible ( save all scraps)
1 Bell Pepper - diced as small as possible (save all scraps)
3 Celery Stalks - diced as small as possible ( save all leaves and scraps)
1/2 Lemon - in wedges
2 Tbsp Oil
2+ cups Chicken Stock
1/4 cup Butter
1/4 cup flour
4 cloves Garlic - pressed or chopped
14 oz can diced Tomatoes ( I use Rotel)
Cajun Seasoning or Gumbo Seasoning (Get it HERE )
1 lb Shrimp - deveined, no shells
Green Onions - sliced thin for garnish
Throw all of the Onion, Bell Pepper, and Celery scraps and Lemon wedges into a small pot with oil and sauté until fragrant.
Add Chicken stock and bring to a boil.
Reduce temperature and simmer for 20 minutes.
Strain out solids. Reserve stock.
Melt Butter over medium-high heat until bubbling. Add Flour and don’t stop stirring until you pass peanut butter color until almost chocolate color.
Add Onion, Celery, and Bell Pepper. Coat well and cook until soft. About 20 minutes.
Stir in the stock you made.
Add Garlic and Thyme. Cook for about 1 minute.
Add canned Tomatoes, lower heat to low, cook for 20 minutes.
Toss shrimp with Cajun Seasoning.
Cook with oil in a separate pan until nearly done.
Place a scoop of Rice in a bowl. Surround it with Etouffee. Top with Shrimp and Green Onion.