Deadwood Social Club Etouffee


1/2 cup oil
1/2 cup flour
1 cup chopped red onion
1cup chopped red bell peppers
1cup chopped celery
3 Tbs minced garlic
1cup minced jalapenos
1 Tbs Cajun seasoning
1 tsp smoked black pepper
1/2 cup green onions
1/2 cup chopped parsley
1 oz. Tabasco
14 oz. Fire roasted tomato in juice
8 oz vegetable stock
3 links Parmesan-Reggiano sausage diced
2 lbs. Bay Shrimp
Salt and white pepper to taste
2 cups white rice (prepared on side)


Combine oil and flour and make a deep brown roux. Then add onions, peppers, celery, garlic, jalapenos and sauté until onions are soft and tender. Then add Cajun seasoning, smoked black pepper, and hot sauce. Sauté for 1 min. Add vegetable stock, fire roasted tomato with juice, and sausage. Mix well and bring to a boil. Once boiling turn down heat to simmer and add shrimp. 3 minutes until shrimp is cooked, remove from heat so shrimp don't overcook. Season with salt and white pepper.

Have 2 cups plain white rice prepared on side. Put cooked rice in the center of serving dish. Spoon etouffe mix over top and garnish with fresh chopped parsley and green onions.