Sunday Rewind: Start With a Roux

 – Originally posted June 16, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

While I am sure you might argue, many US cities are pretty similar. When you are downtown in many cases you could be in Houston or Cleveland or Denver. Yes, there are some differences, but the general look is not too different. Tall buildings. Parking garages. Some have hills, and some don’t. Some have better layouts, but there is a lot that is the same.

Several cities stand out as really having a different character. San Francisco and San Antonio are two that I have found to be rather unique. One other is New Orleans.

I did not get to The Big Easy until after Katrina had been through. I had the opportunity to go several times and enjoyed each visit. The architecture is so unique and the food…oh yes the food…is so good.

I like Shrimp Étouffée. One of the signature dishes of New Orleans, it has such great flavor.

Not too bad on the ingredient list.

Like many great Cajun dishes, start with a roux.

Fry up the veggies.

Add the shrimp.

Shrimp Étouffée

Prep Time: 20 mins |  Cook Time: 45 mins  | Servings: 4 |

Ingredients:

• 1 tablespoon(s) margarine or butter
• 2 tablespoon(s) all-purpose flour
• 1 large red pepper, chopped
• 1 large onion, chopped
• 2 medium celery stalks, thinly sliced
• 2 clove(s) garlic, crushed with garlic press
• 1 bottle(s) (8-ounce) clam juice
• 2 tablespoon(s) tomato paste
• 1 bay leaf
• 3/4 teaspoon(s) chili powder
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) dried thyme
• 1/4 teaspoon(s) ground red pepper (cayenne)
• 1 pound(s) large shrimp, shelled and deveined
• 3 green onions, thinly sliced
• 1/2 cup(s) (loosely packed) fresh parsley leaves, chopped

Directions:

1. In nonstick 12-inch skillet, melt margarine over medium heat. Stir in flour and cook 4 minutes or until golden brown, stirring frequently. Add red pepper, onion, celery, and garlic and cook 5 minutes, stirring occasionally.

2. Into mixture in skillet, stir clam juice, tomato paste, bay leaf, chili powder, salt, thyme, ground red pepper, and 1/2 cup water. Heat to boiling over medium-high heat, then reduce heat to medium-low and simmer, covered, 25 minutes or until vegetables are tender.

3. Add shrimp, green onions, and parsley, and simmer, covered, over medium-low heat 8 minutes or until shrimp turn opaque throughout.

Source: http://www.goodhousekeeping.com/recipefinder/shrimp-etouffee-2280?click=recipe_sr