Cedric Fletcher, owner of Fat Catz Louisiana Kitchen in Tyler, just made NINE GALLONS of shrimp etouffee! If you want try your hand at making it, here's the recipe! If you don't, just run by Fat Catz this weekend and dig in!
Fat Catz Shrimp Etouffee:
4 cloves garlic, minced
1 large onion, chopped
three stalks celery, thinly chopped
one large bell pepper, chopped
One cup prepared dark roux (available at the grocery store)
1/2 cup flour
2 tsp ground cayenne pepper
1 tsp red pepper
2 tsp salt and pepper
one can diced tomatoes
1/2 tsp paprika
shrimp stock or vegetable stock
2 pounds shrimp, peeled
Saute onion and garlic in a little olive oil until onion is translucent. Add celery and bell pepper, saute for 8 to 10 minutes, until tender.
add one cup dark roux and stir in. Let it simmer a minute or two, then add flour, stir to coat, and cook for 3-4 more minutes.
Add spices, and stir in well.
Add one gallon stock, and bring to a boil.
Then add the shrimp, and allow to cook in the broth for a few minutes. When everything is nice and thickened up, and shrimp are no longer translucent, dig in!