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Delcambres' Shrimp Etouffee (Etoufee)Main Dishes & Casseroles
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Submitted by Donald J Delcambre
on Monday, March 22, 2004
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| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 5 minutes |
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This is a Cajun etoufee made up of a mixture of various etoufee versions compiled from myself and family members. It is very rich.
Editors' Note.........Delcambre is the city famous for the Shrimp Festival. One of the original and greatest festival celebrations in Louisiana. If ever you get a chance visit Delcambre and see the shrimpboats and learn about the real Delcambre Reboks! |
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| Ingredients |
| 2 pounds peeled shrimp |
1 stick butter |
| 1/2 cup chopped celery |
2 chopped onions |
| 1 chopped green bell pepper |
1 tbsp chopped garlic |
| 1 tbsp cornstarch |
1 tsp powdered garlic |
| 1 tsp onion powder |
1 cup cold water |
| 1 tbsp paprika |
1/2 cup parsley |
| Seasoned Salt and Cayenne Pepper |
3 tbsp olive oil |
| 2 tbsp tomato paste |
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| | | Directions | Season shrimp with seasoned salt and set aside. Melt ½ stick butter in a large deep walled frying pan. Two frying pans can be used to cook the needed volume or one large deep cast iron or heavy aluminum pot. Add the finely chopped onions, bell pepper, celery and garlic.
Cook over medium/high stirring constantly until soft. Sprinkle in onion and garlic powder to taste.
Start cooking rice; I like using a rice cooker, what can I say it is easier. Add shrimp, the second half of butter, tomato paste, Paprika, dash as hot as you like of cayenne pepper, and 1/2 cup of water. Cook over low heat for 30 minutes. Dissolve cornstarch in 1/2 cup of water and add to the pan along with parsley. (1/2 cup scallions (green onions may also be added.) Cook about 15 minutes longer to desired consistency. Serve over rice. Cut recipe in half for smaller pots or less servings
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