Shrimp Etouffee
Delicious homemade shrimp etouffée with an authentic and rich Creole flavor. Best served with hot rice!
Ingredients
- 1 cup chopped onion
- 2 tsp. hot sauce
- ¼ cup butter
- 2 tbsp minced garlic
- ½ cup sliced celery
- 1 tbsp. cajun seasoning
- 2 tbsp. fresh thyme
- 1 tbsp. worcestershire sauce
- Salt and pepper to taste
- 1 tbsp. butter
- 2 cup chicken broth, low sodium
- 2 tsp. fresh lemon juice
- 2 pound shrimp, peeled and deveined
- 2 tbsp. fresh parsley
- ½ cup chopped green peppers
- ¼ cup all-purpose flour
- 1 ( 14.5 ounce) can diced tomatoes, drained
- ¼ cup chopped scallions (green onions)
Rice:
- 2 cups chicken broth, low sodium
- 2½ cups brown rice (I used instant)
Instructions
First, season the shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.
Then, melt butter in a large saucepan over medium heat, cook until melted; add flour, whisking constantly, until dark brown (the color of peanut butter), about 10 minutes.
Add the onion, celery and red peppers and cook until tender, about 8 to 10 minutes.
Add the garlic and thyme and cook for 1 minute.
Whisk the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.
Add the shrimp and cook until cooked through, about 5 minutes.
Season with hot sauce, salt and pepper to taste.
Stir in the butter, lemon juice, green onion and parsley.
To make rice:
Bring 2 cups of chicken broth to a boil. Stir in the rice, bring to a bowl, lower the heat to low and simmer for 5 minutes. Peel with a fork. (I started the rice when the smothered shrimp was simmering for 20 minutes)
Divide the rice and smothered shrimp evenly among 6 bowls.
Happy Cooking Time.
