This recipe originates from seven score ago ... 1840s era New Orleans.
Ingredients:
8 ounces butter
4 cups fresh diced tomatoes
2 cups diced yellow onions
2 cups diced green bell peppers
2 cups diced celery
1 tablespoon minced garlic
1 tablespoon minced parsley
2 teaspoons Creole seasoning
1/2 teaspoon cayenne pepper
Two individual bay leaves
1 cup seafood stock (use chicken stock if you must)
4 ounces tomato paste
One heavy pinch of sugar
3 pounds raw peeled tail-less shrimp (medium size: 26-30 count per pound)
One large sauté pan
Procedure:
I prefer to use a 16-inch double cast aluminum sauté pan (3 inches deep) for this endeavor. Melt butter in pan, add vegetables, sauté till sweated thoroughly throughout. Add garlic and seasonings, stir in a few seconds, then add seafood stock and bring to low boil. Add tomato paste and sugar, stirring in thoroughly, reduce heat, cover and simmer for ten to fifteen minutes, enough time to get the raw taste out of the tomato paste. Add shrimp, cover, and simmer for five minutes, stirring occasionally. Now you’re all done! Serve as big a portion you want over cooked white rice.
Note added: Substitute 3 pounds Cooked Crawfish Tail Meat and fat for the shrimp and you will have created ... “Crawfish Etoufee”—(Creole style).
