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Shrimp and Veggie Etouffee

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PREP TIME
30 min
COOKING TIME
100 min
TOTAL TIME
145 min
SERVINGS
20 servings
Dinner Southern
Shrimp and Veggie Etouffee
Ingredients
  • 1 cup butter
  • 2 large white onions, chopped
  • 6 stalks celery, chopped
  • 3 cloves garlic, pressed
  • 4 tablespoons all-purpose flour
  • 5 pounds fresh shrimp, peeled, deveined and chopped
  • 1 cup chopped fresh mushrooms
  • 3 tablespoons paprika
  • salt to taste
  • ground black pepper to taste
  • crushed red pepper to taste
Instructions
1
Heat a large skillet over medium heat, then melt butter and sauté sliced onions, chopped celery, and minced garlic until they are tender and have lost their crispiness, approximately 45 minutes or until the desired level of softness is achieved.
2
Next, add a tablespoon of flour to the skillet and cook for just a moment, taking care not to allow it to brown or develop any unwanted flavors.
3
Add the chopped shrimp to the skillet and cook for 20 minutes, stirring occasionally to prevent sticking or burning.
4
Now, pour in 2 to 3 cups of water and sliced mushrooms into the skillet. Stir in a pinch of paprika, then season with salt, pepper, and a few red pepper flakes to taste.
5
Finally, continue cooking the mixture for 30 minutes, stirring occasionally, until it reaches a rich and thick consistency with a gravy-like quality.