Rachels Hot N Spicy Shrimp Étouffée

Ingredients:
3 tablespoons butter
2 tablespoons Creole seasoning
1/4 loving loving cup flour
2 clove garlic, minced
ane onion, diced
ane stalk celery, diced
2 habanero peppers, minced
ane 1/2 loving loving cup lobster or shrimp stock
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
ane large tomato, diced
ane teaspoon dried thyme
ane pound shrimp
2 tablespoon minced Italian parsley
1/2 loving loving cup diced greenish onion

cooked white rice to serve

Directions:
Place the butter, Creole seasoning, every bit good every bit flour inwards a skillet. Cook ane minute, stirring twice. Add the garlic, onion, celery, every bit good every bit habanero. Sauté until the mixture is golden. Add the stock every bit good every bit select to a boil. Add the hot sauce, Worcestershire sauce, tomato, every bit good every bit thyme. Cook, stirring occasionally, until the mixture has thickened. Add the shrimp, parsley, every bit good every bit greenish onion. Stir. Cook 5-10 minutes or until the shrimp is fully cooked. Serve over rice.

My thoughts:

I can't believe I haven't shared my recipe for étouffée until today! I searched my archives like v times before accepting that I haven't posted it before. That is simply wrong. My étouffée rocks. Traditionally it is made with the holy trinity of Cajun cuisine: onions, celery every bit good every bit bell pepper but I regain bell peppers insipid every bit good every bit thence I role habanero peppers instead. Their fruity rut truly adds a ton of flavor every bit good every bit takes the whole dish to a novel bird of awesomeness. I too simplified the roux physical care for a chip every bit good every bit thence it is well-nigh foolproof but yet has the nutty, rich flavor exclusively roux tin provide. No ane could reach the deviation between an étouffée made the traditional tendency every bit good every bit ane made using my quick every bit good every bit muddied method. The trick is making for sure the flour gets skillful every bit good every bit golden during the vegetable sauteing set. So don't fearfulness the roux! It is what gives the étouffée its signature creaminess every bit good every bit depth of flavor.

It is pretty hot, if you lot lot are wimpy unopen spice, halve the amount of habaneros I band band for or role jalapenos instead but don't sub bell peppers, they are tendency every fleck proficient bland to concur upwards a concern component of my hot n' spicy étouffée.

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