Creamy Shrimp Étouffée
Recipes Main Dish Other ethnic food Seafood Seasonal cooking Soups and stews
Description
Add this wonderful Louisiana cuisine to your dishes for Lent or anytime you want a special dinner. This étouffée is great when served with a warm, crusty bread in order to sop up the delicious sauce.
Ingredients
1/2 c. salted butter
1/2 c. all-purpose flour
1 1/4 c. chopped celery
1 c. chopped green bell pepper
1 small onion, minced
1/2 c. chopped green onions
14.5 oz. can seafood stock
1 c. water
1 T. tomato powder (tomato paste can be substituted)
1 t. Cajun seasoning
1 t. salt
1/2 t. ground black pepper
1/4 t. cayenne pepper
1 bay leaf
2 lb. frozen shrimp, deveined and tails removed
hot cooked rice, for serving
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Melt butter in a large, heavy skillet. Stir in flour; cook, stir overring over low heat until it's the color of caramel, about 20 minutes. Add celery, green bell pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, pepper, cayenne, and bay leaf.
Bring to a boil; reduce heat; cover; simmer sauce, stirring occasionally, for 30 minutes.
Discard bay leaf. Add shrimp; cook until heated through, about 5 minutes.
Serve over hot, cooked rice with a slice of crusty, toasted bread.
8 servings.