With a recipe straight from the étouffée capital of the world, Freshwaters gives you a choice of fresh catfish or shrimp, pan-seared then finished with their famous homemade New Orleans brown sauce over a bed of white rice. Bon Appetit.
INGREDIENTS:
1 ½ sticks of butter
1 to 1 ½ cups of all-purpose flour
2 cups of chopped onions
½ cup of chopped celery
1 cup of chopped bell peppers
2 tablespoons of fresh garlic
2 tablespoons of Cajun seasoning
2 cups of medium shrimp
1 quart of shrimp or seafood stock
Salt to taste
METHOD:
Melt butter in a large Dutch oven pan. Add flour, stir continuously to make a roux. Cook over medium heat until the color of peanut butter or about 6-8 minutes. Begin to add in vegetables and garlic stirring often. Add in shrimp or seafood stock and stir for five minutes. Add in seasoned shrimp, cook until done. Serve over white rice. If you desire a browner color add your favorite spice coloring and enjoy Freshwaters’ Shrimp Etoufee.
