Shrimp Étouffée 2

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​Ingredients:

• 1/4 cup MOV Garlic Olive Oil
• 1/4 cup MOV Baklouti Green Chili Olive Oil + 2 tablespoons for finishing
• 1/2 cup all-purpose flour
• 1 1/2 cups diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 2 large garlic cloves, minced
• 1 (8-ounce) jar clam juice or chicken stock
• 1 (14-ounce) can diced tomatoes, undrained
• 1 1/2 teaspoons NHHS Cajun seasoning
• 1 teaspoon Col Pabst's Worcestershire 
• 1/2 teaspoon NHHS Black Pepper
• 1/2 teaspoon NHHS Cayenne Pepper
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon NHHS Thyme
• 2 pounds shrimp, peeled and deveined
• green onions, sliced
• white rice for serving

Directions:  
To make a roux, whisk 1/4 cup Garlic olive Oil with 1/4 cup Baklouti Olive Oil along with flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. It should darken very slowly. Take your time! If it darkens too fast, turn down the heat. The roux will burn if the heat is too high or you don't stir continuously.

Turn heat to low and add onion, green pepper, and celery to roux. It will start to sizzle loudly and darken some in color. Cook 5 minutes, or until vegetables are soft.

Add garlic and cook 30 seconds.

Add clam juice, tomatoes, Cajun seasoning, Worcestershire sauce, black, white, and cayenne pepper, salt, thyme, and Tabasco. Bring to a boil and simmer 15 minutes.

Add shrimp and cook 2 to 3 minutes. Turn heat off and add butter. Stir to mix it in.
Serve with green onions, white rice and a drizzle of Baklouti Chili Oil to finish.

Serves 6​
Enjoy!!

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