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LOCATION: Recipes >> Cajun >> Shrimp Etoufee 08

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First you make a roux!

In South Louisiana, we always have a supply of dark brown roux
ready to be added to a dish to thicken it. It is made by stirring
equal amounts of peanut oil and flour together in a heavy black
iron pot over a high fire until the flour takes on the color of a
chocolate candy bar. The trick is to stir frantically so that the
flour will not burn as it browns. When the roux is just the right
color brown, remove from the heat and cool quickly. Store in the
refrigerator indefinitely to use as needed.

3 Tbsp olive oil
1 large onion, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
4 cloves garlic, chopped
1/4 cup dark brown roux
2 cups chicken broth
1/2 cup dry white wine
1 tsp salt
Louisiana Hot Sauce
1 1/2 lbs peeled crawfish or shrimp

Saute the onion, celery, bell pepper, and garlic in olive oil until
soft, and the edges of the onion begin to turn golden. Stir in the
roux until it coats the vegetables. Add the chicken broth, white
wine, salt and pepper. Cover and simmer for 30 minutes, stirring
occasionally. Add the crawfish or shrimp and simmer for another 15
minutes. Taste and adjust seasonings. If gravy is too thick, stir
a little water until just right. If gravy is too thin, stir in a
little more dark brown roux to thicken. Serve over rice. Place a
bottle of Hot Sauce on the table for those who like extra HOT!


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