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1
Assemble all ingredients before starting to cook!
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2
Melt the butter in a large heavy-bottomed pot over medium/high heat.
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3
Once melted and bubbling, sprinkle the flour over top and mix with a rubber spatula until a smooth paste forms.
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4
If your paste is very thin, add a little bit more flour.
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5
Keep stirring and cooking over medium heat until roux turns the color of peanut butter.
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6
It will smell nutty and delicious.
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7
Add the chopped onions, celery, green onions, bell pepper, garlic and parsley to the hot roux.
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8
Cook the vegetables until they soften, about 3-5 minutes.
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9
Stir continuously.
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10
Add the diced tomatoes and chilies along with seafood stock.
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11
Add additional stock if mixture looks too thick (I added extra).
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12
It should be thick, but with a sauce-like or stew-like consistency.
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13
Mix well so there are no lumps.
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14
Add cayenne, Tony Chacheres, Louisiana hot sauce and Worcestershire sauce and stir well.
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15
Bring mixture to a boil and slide in shrimp.
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16
Reduce heat to low and simmer until shrimp are done, about 15 minutes.
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17
Serve Etouffee with rice, mashed potatoes and/or crusty rolls for dipping with extra Louisiana hot sauce on the side!
