Lola’s Spices Shrimp Etouffee
2 lb. Shrimp. (peel and devein- reserve for stock)
1 Tb. Lola’s Spices Cajun blend
½ cup onion chopped
½ cup bell pepper chopped
1 stalk celery chopped.
2 cloves garlic minced
3 Tb. butter
3 Tb. Flour
1 can chopped tomatoes (14.5 oz)
2 Tb. Chopped parsley for garnish
* 12 oz. seafood stock or make below
*shrimp stock- peel and devein shrimp. Place shrimp shells in a small sauce pan, cover with 2 inches of water and boil for about 10 mins. Strain and use as a stock.
For roux, heat butter and flour and whisk frequently over low to medium heat until it is the color or caramel, about 15 to 20 mins.
Add ¼ cup stock, onion, bell pepper, celery, and cook until vegetables are soft about 5 minutes. Next, add Lola’s Spices Cajun spice, remaining shrimp stock or 12 oz. seafood stock, tomatoes and bring to a boil. Reduce heat to low and simmer for about 10 to 15 minutes. The last 5 minutes toss in the shrimp to cook. Serve over rice and garnish with parsley.