Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips

  • Yield: 4 servings

Ingredients

  • 1 stick unsalted butter
  • 1/2 cup flour
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 2 teaspoons minced garlic
  • 1 cup water
  • 2 teaspoons Essence
  • 2 bay leaves
  • 1 cup peeled, seeded and chopped tomatoes
  • 2 tablespoons dry sherry, or dry white wine
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons fresh chopped thyme
  • 1 1/2 pounds shrimp, peeled
  • 3 tablespoons chopped green onions
  • 4 cups steamed long grain white rice
  • Fried Mirliton Strips

Directions

  • In a large pot, melt the butter over medium-high heat. Add the flour to make a roux and cook to peanut butter color. Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the Essence, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.
  • Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice with the Fried Mirliton Strips.