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

Steps

1. 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.
2. Bring to a boil; reduce heat; cover; simmer sauce, stirring occasionally, for 30 minutes.
3. Discard bay leaf. Add shrimp; cook until heated through, about 5 minutes.