Description
A thick, hearty shrimp dish with a tomato-based sauce and lots of green bell peppers and aromatic vegetables, served over rice.
Ingredients
- FOR THE ETOUFFEE:
- 2 pounds Shrimp, Peeled & Deveined
- 2 Tablespoons Cajun Seasoning, Divided
- ¼ cups Butter
- ¼ cups All-purpose Flour
- 1 cup Chopped Onion
- ½ cups Sliced Celery
- ½ cups Chopped Green Peppers
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Fresh Thyme
- 2 cups Chicken Broth, Low-Sodium
- 14-½ ounces, weight Can Diced Tomatoes, Drained
- 1 Tablespoon Worcestershire Sauce
- 2 teaspoons Hot Sauce
- Salt And Pepper, to taste
- 1 Tablespoon Butter
- 2 teaspoons Fresh Lemon Juice
- ¼ cups Chopped Scallions (green Onions)
- 2 Tablespoons Fresh Parsley
- FOR THE RICE:
- 2 cups Chicken Broth
- 2-½ cups Dry Brown Rice (I Used Instant)
Preparation
Season shrimp with half of the Cajun seasoning. Mix well and refrigerate until ready to use.
Melt the butter in a large saucepan over medium heat. Then add the flour, whisking constantly until dark brown (the 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 and stir in the remaining half of the Cajun seasoning and Worcestershire sauce. Simmer for 20 minutes (I started cooking the rice at this point). Add the shrimp and cook until pink and cooked through, about 5 minutes.
Season with hot sauce, salt and pepper to taste. Mix in the butter, lemon juice, green onion and parsley.
For the rice: Bring the chicken broth to a boil in a saucepan. Stir in rice, bring to a boil, lower heat to low and simmer for 5 minutes (or cook according to your rice package instructions). When done remove from heat and fluff with a fork.
Evenly divide rice and Shrimp Etouffee between 6 bowls.
