Shrimp Étouffée

4-5 Pieces of Bacon Chopped Small

1/2 Cup Oil

1/2 Cup Flour

1 Cup Onion Finely Chopped

1/2 Cup Green Bell Pepper Finely Chopped

1/4 Cup Celery Finely Chopped 

3 Cloves Garlic Minced

3 Tablespoons Cajun Curl

1/2 Cup Green Onions Minced

1/2 Cup Fresh Parsley Minced

4 Dashes Hot Sauce

2 dashes Worcestershire 

8oz Bottle Clam Juice

Can of Rotel Tomatoes

2 Lbs of Shrimp (Crawfish Tails can be interchanged )

1/2 Stick of Butter

 

Cast Iron Dutch Oven is recommended, but large heavy bottom stock pot will work.It is best to prepare all ingredients before starting. 

In Dutch oven render fat from bacon. Once browned set bacon to side. Add oil and flour to bacon fat with whisk cooking over medium heat. Continuously stir until thick caramel paste is formed(Roux) you will notice a nutty smell. Add onion, Green Peppers, and Celery. Add garlic when the onions start to turn clear. When the vegetables are limp add Cajun Curl, Green onions, Parsley, and hot sauce. Stir to incorporate all ingredients then add Worcestershire sauce, can of Rotel undrained and Clam juice. Bring to boil then simmer for 10 minutes or until you achieve sauce like consistency. once the sauce forms add the shrimp and boil for 3 minutes. Remove from heat and stir in the butter. Best served over white rice!!!