Today, I'm going to teach you NEETs how to make shrimp etouffee. We'll be using a recipe from Paula Deen, available at
http://www.foodnetwork.com/recipes/paula-deen/shrimp-etouffee-recipe.html
For those of you outside the US, reference this picture. Sorry that it's a little small.
Two quick changes: I substituted gluten-free all purpose flour for normal flour and doubled the recipe.
First, lay out all your ingredients. Prepare all the vegetables as listed, chopping your yellow onion, green pepper, and celery. Mince the garlic or use preminced from a jar. 1 tbsp of chopped garlic from a jar is equal to one clove. Mince your parsley (i used a blender for this because I'm lazy) and mince your green onions.
Peel your shrimp, if needed. I used large shrimp. Save the shells and put them in a bag in the freezer if you'd like to make delicious seafood stock.
Now let's actually start cooking. Grab a stockpot and heat it on low. Add the oil and flour, then whisk together. It should be sort of paste like. Whisk this CONSTANTLY over LOW heat for 15-20 minutes until it turns a caramel brown color and makes a noticeable smell.
This is about how it should look when it's done. Mine's a little dark because I was too busy shitposting to notice I overdid it slightly.
Next, move the roux to a larger pot and mix in the vegetables: onion, green pepper, celery, and garlic. Mix them together and heat on LOW for about 5 minutes until they look a little soft. Stir occasionally when you hear it start to sizzle or pop.
Okay, now add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add the clam juice and the tomatoes with their juice, stir to blend. Raise the heat to high, stirring again when you hear sizzling, until it begins to bubble. When the bubbling happens, turn it down to low, then cook on low for about 15 minutes, stirring occasionally still.
At this point, you can add all the shrimp. I had to cook for 10 more minutes after adding the shrimp until they were cooked through. You can tell when they are done because they form a tight circle instead of being in a C shape.
Finally, remove it from heat and add your butter, stirring the mixture until the butter melts. For a less thick consistency, add 1/3 cup white wine. Cooking wine is fine, you don't need to be fancy.
Make rice in your rice cooker, I prefer jasmine for this application. Make sure to fluff it when it's done.
Make a bit of cornbread, too. I'm not going to walk you through this as I used a gluten-free mix, and you shouldn't subject yourself to that if you don't have celiac.
wa la
>>24704476
>wa la
Kill yourself.
thanks senpai
blox, blox
>>24704608
No problem. Hope you enjoyed it.
>>24704590
wa la is a /ck/ meme.
