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Shrimp Etouffee

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Shrimp Etouffee
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Making of Shrimp Etouffee - A thick, hearty shrimp dish tomato-based sauce, with green bell peppers and aromatic vegetables. and served with rice.:



Nutrition Information
  • Serves: 6 servings
  • Serving size: 1 serving
  • Calories: 292
  • Fat: 11
  • Carbohydrates: 38
  • Sugar: .07
  • Sodium: 139
  • Fiber: 3
  • Protein: 12
  • Cholesterol: 70
Recipe type: Shrimp
Cuisine: Southern
Prep time:  
Cook time:  
Total time:  
A thick, hearty shrimp dish tomato-based sauce, with green bell peppers and aromatic vegetables. and served with rice.
Ingredients
  • ¼ cup butter (vegan, non dairy)
  • ¼ cup all-purpose flour (Bob's Red Mill One to One GF flour)
  • 1 cup chopped onion
  • ½ cup sliced celery
  • ½ cup chopped green peppers (use red, yellow, orange. green peppers are not recommended for inflammatory conditions eg. arthritis, fibro, lupus, RA, etc.)  
  • 2 tbsp minced garlic
  • 2 tbsp. fresh thyme
  • 2 cup chicken broth, low sodium (GF, yeast free)
  • 1 ( 14.5 ounce) can diced tomatoes, drained
  • 1 tbsp. cajun seasoning
  • 1 tbsp. worcestershire sauce
  • 2 pound shrimp, peeled and deveined
  • 2 tsp. hot sauce
  • Salt and pepper to taste
  • 1 tbsp. butter
  • 2 tsp. fresh lemon juice
  • ¼ cup chopped scallions (green onions)
  • 2 tbsp. fresh parsley
  • Rice:
  • 2 cups chicken broth, low sodium (GF, yeast free)
  • 2½ cups brown rice (you can use instant)
Instructions
  1. Season shrimp with about a tablespoon of Cajun seasoning. Mix well and refrigerate until ready to use.
  2. Melt the butter in a large sauce pan over medium heat, cook until melted; add the flour, whisking constantly until dark brown (color of peanut butter), about 10 minutes.
  3. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  4. Add the garlic and thyme and cook for a minute.
  5. Whisk in the broth, add the tomatoes, Cajun seasoning and Worcestershire sauce and simmer for 20 minutes.
  6. Add the shrimp and cook until cooked, about 5 minutes.
  7. Season with hot sauce, salt and pepper to taste.
  8. Mix in the butter, lemon juice, green onion and parsley.
  9. To make rice:
  10. Bring 2 cups chicken broth to a boil. Stir in rice, bring to a bowl, lower heat to low and simmer for 5 minutes. Fluff with a fork. (I started the rice when the Shrimp Etouffee was simmering for 20 minutes)
  11. Evenly divide rice and Shrimp Etouffee between 6 bowls.
Notes
You can serve with quinoa instead of rice if desired.
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