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Capt Joe's Shrimp Etouffee 


  • 1 lb. Large Shrimp Peeled (save shells for stock)
  • 5 ribs of celery 4 julienned
  • 1 1/2  large onion 1 julienned
  • 1 large green pepper julienned
  • 8 tps Capt Joe's Cajun Seasoning
  • 8 tbls butter
  • 1 cup flour
  • 1/2 cup OIl
  • 1 tsp whole perppercorns
  • 8 tbls roux (recipe follows)
  • 4 cups stock (recipe follows)
  • 3 cups of cooked rice
  • 4  green onions chopped for garnish

Temperature: ° F


STOCK Put reserved shells in a stock pot with one celery rib, half an onion roughly chopped and peppercorns. Cover with water and simmer for twenty minutes. Strain and set aside. ROUX In a heavy pan, heat oil on high heat until it begins to smoke; add flour and stir constantly until dark (the color of milk chocolate). Set aside. In a large pan, melt 4 tbls of butter; add 8 tbls of roux. When hot, add shrimp and remaining vegetables. Saute for a few minutes; add 4 cups of stock and seasoning. Bring to boil; simmer for about 10 minutes. Turn off heat. Stir in remaining butter; serve immediately over rice. Garnish with green onions. ABOUT JOE MICHINI Joe Michini is the chef and co-owner of the Cafe at Saint Georges Country Store. (www.saintgeorgescountrystore.com ) We opened 8 years ago as a gourmet take-out and deli specializing in Cajun/ Creole and American cuisine and expanded to a full service restaurant in the fall of 2008. Captain Joe graduated from Salesianum High School in 1974. He is a semi-retired Merchant Marine captain. He spent time on the Gulf Coast in Louisiana and Texas where he honed his talents as a Cajun chef. He can be found at home, on many a Sunday, perusing recipes and trying new combinations with his wife, and partner, Margi .

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