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Export 14 ingredients for grocery delivery
Step 1
Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator. If making your own shrimp broth save the shells, instructions are in notes below to make your own Shrimp Broth.
Step 2
Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.
Step 3
Cook this roux over medium heat for 12-15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.
Step 4
Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.
Step 5
Pour in the broth and clam juice, stir to combine. Then add in the additional seasonings, worcestershire sauce and hot sauce. Stir in the tomatoes. Let this come to a simmer, cooking for 8-10 minutes.
Step 6
Add the shrimp to the broth, cover and let cook for 10 minutes.
Step 7
Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.
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