Chicken
Shrimp Etouffee
Shrimp étouffée is a New Orleans staple with a rich sauce, thickened by an nutty brown roux. Tomatoes bring a bit of Creole flavor to this Cajun dish.
Ingredients:
- 1/3 cup all-purpose flour
- 1/2 cup canola oil
- 1 large green pepper, chopped
- 1 large onion, chopped
- 1 cup chopped celery
- 1 can (15 ounces) tomato sauce
- 1 cup seafood stock or chicken broth
- 1 tablespoon worcestershire sauce
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- hot cooked rice
- thinly sliced green onions
Directions:
- In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
- Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Stir in shrimp; cover and cook until shrimp turn pink, about 5 minutes . Serve with rice, garnish with green onions.