Étouffée de gambas

Ingredientes

• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 1 small yellow onion (diced)
• 3 ribs of celery (chopped (about 1/2 cup))
• 1 green bell pepper (diced (about 1 cup))
• 1 jalapeno (membranes/seeds removed, diced small)
• 2 cloves garlic (minced)
• 2 cups clam juice (or seafood stock or vegetable broth, see note)
• 1, 14 oz petite diced tomatoes
• 2 teaspoons Cajun or creole seasoning
• 1/4 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce or other hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds shrimp (peeled and deveined)
• 1 teaspoon fresh lemon juice
• 3 cups cooked white rice
• Green onions and parsley for garnish

Preparación

1. 1

   In a heavy-bottomed soup pot, melt the butter and add the flour over medium-low heat, making a roux. Continuously whisk these 2 ingredients for about 7 minutes till deep brown. This adds a good, strong flavor and deep color to this dish.

2. 2

   Add the onion, celery, bell pepper, and jalapeno and continue cooking for 3-4 minutes. Add the garlic in and cook for an additional minute.

3. 3

   Slowly pour in the clam juice while whisking till combined. Add the diced tomatoes, Cajun seasoning, thyme, Worcestershire sauce, hot sauce, salt and pepper. Bring the mixture to a simmer, add the shrimp, and reduce the heat to the lowest setting. Cook for about 7-10 minutes till shrimp is cooked through. Squeeze about a teaspoon of lemon juice over the top and give it a quick stir.

4. 4

   Serve over rice and garnish with green onions and chopped parsley.