Shrimp and Chaurice Etouffee

Inspired by Treebeards and Mary’s Crawfish Etouffee.

1 cup butter –  2 sticks
2-2/3 cups chopped celery (1/2-inch pieces)
2 medium onions, chopped into 1/2-inch pieces
2 small bell peppers, chopped into 1/2-inch pieces

1-1/4 teaspoons salt
1/8 rounded teaspoon cayenne pepper
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
1/4 teaspoon ground thyme
2 cups shrimp stock made by boiling, for an hour or so, the shrimp shells with a celery, onion, bay leaves and pepper corns.
1/2 teaspoon Chrystal hot pepper sauce
4 teaspoons Worcestershire sauce

1/3 cup all-purpose flour
2 cups chopped green onions (including tops)
1/3 cup chopped fresh parsley – did not have any
4 teaspoons tomato paste
1 lb. vac pack frozen headless shrimp and 1 lb. chaurice (our homemade version).

The Process

  1. Before any chopping – shell the shrimp and start the shrimp stock simmering in a medium covered pot.
  2. In the blue enamel cast-iron dutch oven, with a couple tablespoons of bacon grease, saute until browned the thawed, home-made, loose vac-packed, chaurice. Removed the meat leaving the drippings.
  3. Add the butter to the drippings and stir until melted and hot.
  4. Add celery, onion and bell pepper. Cook slowly, stirring occasionally until onions are translucent and celery is still almost crunchy.
  5. When onions are translucent, add flour to simmering vegetables. Simmer, stirring occasionally, 2 minutes.
  6. Remove the shrimp hulls and combine spices, shrimp stock, hot sauce, and Worcestershire sauce over low heat until almost hot.
  7. Pour into the veggies the seasoned hot stock and cook until pot bubbles. Reduce heat and simmer 5 minutes.
  8. Stir in green onions, parsley, and tomato paste and simmer until vegetables are tender. Cover and let sit until 30 minutes.
  9. Add shrimp and the browned chaurice cooking only until the shrimp are done.
  10. Serve over rice.
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