3/4 Stick of butter
4 Celery stalks
3 Medium onions (sweet, yellow or white are fine)
1 Sweet red pepper (green bell pepper is traditional)
4 Cloves garlic
4 Tablespoons flour
1 1/2 Pounds of shrimp (if frozen fully defrost before using)
1 1/2 Cups of chicken broth (water is ok, too but you might have to add more salt)
1/4 -1/2 Cup chopped tomatoes
1 Teaspoon salt
1 Teaspoon black pepper
1 Tablespoon chili powder (add more to suit your taste)
1/8 Teaspoon cayenne pepper powder (add more to suit your taste)
6 Cups of prepared rice
Rinse the celery and sweet red pepper and combine the following in a bowl: Dice the celery. Remove the core and seeds from the sweet red pepper and dice it. Then peel the onions and dice them.
Place the following in another bowl bowl: Cut the tomatoes in half, rinse out the seeds and pulp, and dice them.
And mince or crush the garlic cloves into another bowl.
Take the full defrosted or fresh shrimp and peel off the shells and devein it. Then cut each shrimp into three segments and put them in a bowl. When your’e done, put the shrimp in the refrigerator until it’s ready to use.
Preheat skillet over medium heat. Melt butter in pan. Stir in celery, onion and red pepper mix with tomatoes and garlic and saute until they’re soft. Stir frequently. Takes about fifteen minutes.
Prepare your rice according the instructions on the packaging. If you add a little less water, it will come out firmer.
Stir in four tablespoons of flour one at a time so they blend in without forming lumps. Add salt. Saute for five minutes.
Stir in chili powder, black pepper, and cayenne pepper powder. Then stir in the chicken broth or water. Bring the etouffee to a slow simmer and cook for another five minutes, stirring frequently.
Use a clean spoon to taste the sauce. At this point, decide if you need to add a little more flour to thicken it or more broth to thin it out. You can also add more seasonings. Once it suits your taste, stir in the shrimp and bring the mix to a simmer. After 5-10 minutes — when the shrimp turn pink — the etouffee is ready to serve.
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