Recipe

Shrimp Etouffee Recipe

	Ami / All my dishes 1 year, 3 months ago This is a favorite for us! I also substitute shredded, cooked chicken for the shrimp. Prep:10m Cook:20m Servings:4	Ami
	easy etouffee

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Ingredients

3 tbsp. cooking oil (vegetable or canola)

3 tbsp. all-purpose flour

1 3/4 cups chicken broth

1 green bell pepper, chopped

2 ribs celery, chopped

1 onion, chopped

2 scallions, chopped

1 bay leaf

2 tsp. salt

1/4 tsp. cayenne pepper

1/2 tsp. fresh ground black pepper

1/2 tsp. dried thyme

1 1/2 lbs. medium raw shrimp, peeled and deveined

Serve Etouffee over cooked rice

Directions

In large frying pan, heat oil over moderate heat until almost smoking.

Add the flour and whisk until it's the color of peanut butter, about 3 mins.

Whisk in the broth and continue whisking until the roux starts to thicken, about 2-3 mins.

Stir in the bell pepper, celery, onions, salt, cayenne, black pepper and thyme. Drop in the bay leaf.

Bring to a simmer, cover and cook over low heat until the vegetables are tender, about 15-20 mins.

Add the shrimp and scallions, simmer until the shrimp are done, about 3 mins.

*You may substitute 1-2 cups of shredded, cooked chicken for the shrimp.

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Comments

littlemick 7 months, 1 week ago said:
Shrimp Etoufee is one of my very favorite dishes.I love your recipe and will try it soon.My twin sis is famous for her's but I've never been able to get her to really tell me how she makes it.Ha who needs her? Thanks.

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