Growing up in New Orleans, I learned that food is truly an art form and recipes are often passed down from generation to generation. These culinary traditions are sacred in this town. In my family, Shrimp Étouffée is definitely one of those culinary traditions!  

My grandmother always made Shrimp Étouffée for our family holidays, but now it’s my turn to give the famous dish my personal spin. I love to make Shrimp Étouffée in the summer, when it's hot and all you want is a lighter meal.  It is very filling when served over rice. We often eat Shrimp Étouffée for our Easter meal - nothing brings a family together better than a good meal!  Here is my recipe for Shrimp Étouffée. Try it out and let me know what you think! 

Ingredients:

• ¼ cup Canola oil
• ¼ cup flour
• 1 onion chopped
• 1 stalk celery chopped
• 4 cloves garlic-minced
• pinch cayenne pepper
• 2 ½ cups shellfish stock
• 3 tablespoons butter
• 1 lb medium sized shrimp, peeled and deveined
• 1 green onion minced
• Salt, pepper, paprika to taste
• 4 cups cooked white rice

Recipe:

1. Make a roux by heating the oil over high heat.
2. Whisk flour into hot oil, it should immediately begin to sizzle.
3. Reduce heat to medium flame and continue whisking roux until it turns a deep brown. 
4. Add onions, stirring with wooden spoon.
5. Turn to low heat and continue stirring.  Roux should become a glossy dark brown.
6. Add celery, garlic, and cayenne.
7. Cook for five minutes.
8. Add stock and raise to high heat. 
9. Once it comes to a boil, lower heat and simmer for 6 minutes, stirring as needed to prevent sauce burning or sticking to the bottom.
10. Reduce heat to low and stir in butter.
11. Add shrimp and green onions and season with salt, pepper and paprika until your liking.
12. Serve over rice in a shallow bowl.