how to cook prepare Shrimp Etouffee part 1

Shrimp Etouffee, sauteed shrimps with peppers, onions, celery and garlic in a shrimp stock flavored with brandy and thickened with a dark brown roux

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[rushtoqueue]

Great recipe and explanation. My daughter and I are making it tonight. Although, we are excluding the roux. Thanks.

[ChefrobertKhoury]

@rushtoqueue bad idea, half of the flavor of the dish is from the roux

[fuckvegan]

Personally I would buy whole shrimp and add the head along with the stock. Gives more body and is typical in gumbo.

[ChefrobertKhoury]

Whole shrimps aren't in every market for most people. My recipes are made for the homemaker who doesn't have the resources that professionals have. What is typical in gumbo is the stock of all the ingredients you are using whether it be crab, shrimp, oyster you would use the stock of each. The only thing that is typical in gumbo is the dark roux, holy trinity and file powder added when serving.

[MustGrill]

Love Etouffee I do too, check out mustgrill etouffee

[rushtoqueue]

@ChefrobertKhoury I agree. It was very good and I ultimately decided to keep the roux. Using the shell to cook stock is the only way. I also ended up with 2 extra pints of stock for gumbo later on. Thanks for taking the time to make these vids.