Ingredients
-
1/4
-
1/3
-
1
-
1
-
1/2
-
1/2
-
2 - 3
-
1
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Melt Butter in Large Cast Iron Skillet. |
|
2
Done
|
the Cast Iron Is Very Important as This Is What Helps Develop the Very Dark Color of the Roux. |
|
3
Done
|
Blend in Flour and Stir Over Medium Heat, Until the Roux Is Dark Brown. |
|
4
Done
|
Be Patient, This Will Take at Least 20 Minutes and Should Be the Consistency of Dark Rich Peanut Butter. |
|
5
Done
|
This Is the Key to Good Etouffee. |
|
6
Done
|
Don't Be Tempted to Turn Up the Heat, Just Keep Stirring! |
|
7
Done
|
Add Onion, Celery, Green Peppers and Garlic; Cook Until Tender Crisp, 2 to 3 Minutes. |
|
8
Done
|
Add All Spices Except Parsley and Cook Another 5-10 Minutes. |
|
9
Done
|
Stir in Shrimp, Beer and Broth and Simmer 15 Minutes. |
|
10
Done
|
Add Fresh Parsley and Simmer Five More Minutes. |
