Monday, July 10, 2017

Shrimp Etouffee


¼ cup butter
¼ cup all-purpose flour
1 cup chopped onion
½ cup sliced celery
½ cup chopped green peppers
2 tbsp minced garlic
2 tbsp. fresh thyme
2 cup chicken broth, low sodium
1 ( 14.5 ounce) can diced tomatoes, drained
1 tbsp. cajun seasoning
1 tbsp. worcestershire sauce
2 pound shrimp, peeled and deveined
2 tsp. hot sauce
Salt and pepper to taste
1 tbsp. butter
2 tsp. fresh lemon juice
¼ cup chopped scallions (green onions)
2 tbsp. fresh parsley
2 cups chicken broth, low sodium
2½ cups brown rice (I used instant)


Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.
Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.
Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
Add the garlic and thyme and cook for a minute.
Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.
Add the shrimp and cook until cooked, about 5 minutes.
Season with hot sauce, salt and pepper to taste.
Mix in the butter, lemon juice, green onion and parsley.
To make rice:
Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)
Evenly divide rice and Shrimp Etouffee between 6 bowls.


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