Friday, March 7, 2014

Shrimp Etouffee'


Are you ready for some Cajun seafood?

4 cups fat-free, less-sodium chicken broth
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1 bay leaf
1/4 cup butter
1/2 cup flour
1/1/2 cups chopped onion
2/3 cup diced celery
1/2 cup chopped red pepper
1/2 cup chopped green pepper
About 2 Tablespoons of Tomato Paste
1 Tablespoon of Cajun seasoning (such as Emeril's)
2 minced garlic cloves
1/4 teaspoon black pepper
dash of ground red pepper (or to taste)
1 teaspoon Worcestershire sauce
1 Tablespoon of chopped fresh Italian parsley
1 pound of shrimp, peeled and deveined
4 cups hot cooked white rice

Combine broth, thyme, basil and bay leaf.  Set aside.  Melt the 1/4 cup of butter in a large skillet.  When bubbling, add the 1/2 cup of flour.  Whisk continually, and cook the flour till golden brown - about 8 minutes.  Gradually add in the broth, about 1 cup at a time.  Meanwhile, in a large fry pan, add about 1 Tablespoon of butter.  Heat till bubbly, and add onion, celery, and peppers.  Cook till softened.  Add a little water if it starts to stick.  Cook about 10 minutes.  Add to the simmering Roux/broth.  Add in the tomato paste, cajun seasoning, garlic, pepper, Worcestershire sauce, and parsley.  Stir till combined.  Add in the shrimp, cook till pink (not long).  Serve with white rice.  



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