Duck Shrimp Etouffee

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Duck Shrimp Etouffee

Postby Buffler » Wed Jan 25, 2012 7:15 pm

I love this dish I make. I know I'm asking for it.

Collect your duck tenderoins.
Buy shrimp.
Tomato paste
crushed tomato
Finely diced trinity
Crushed diced garlic
fresh thyme
bay leaves
chicken/ shrimp shell stock
flour salt pepper tabasco
butter

Melt your 4 quarters (throw a touch of olive oil in) and then cook trinity well!
Get some black pepper in there.
cook trinity down.
Add tomato paste.
stir a ton with wooden spoon.
add crushed tomato fresh thyme bay and cook down for a bit. Your goal is to have all veggies in solution after the two hour simmer on low.
The cooked veggies and fat will make it soupy.
Throw all meat in and stir constantly while tasting and seasoning.
Slowly add flour until you foresee it seizing around your wooden mixing spoon.
After the flour ensure the heat and your constant mixing is enough to cook off the rawness of the flour.
Slowly add your stock til you achieve a watery version of your favorite consistency .
Baby it on low til your ready. over rice
Ahhh crap.
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