Recipe

Shrimp And Okra Etouffee Recipe

Add Step-by-Step Photos	Dixiediner / All my dishes 1 year, 9 months ago This is a hearth healthy version of etouffee (ay- too-FAY). It is every bit as rich tasting as the classic dish. The secret is to make a roux with browned flour but no oil. Prep:10m Cook:20m Servings:6	Dixiediner
	shrimp okra

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Ingredients

1 1/2 cups uncooked instant brown rice

1/4 cup all purpose flour

1 teaspoon canola or corn oil

1 medium bell pepper, finely chopped

1 medium rib of celery, finely chopped

2 cups fresh or frozen sliced okra

2 cups fat free, low sodium chicken broth

2 teaspoons Creole or Cajun seasoning blend

1 pound peeled medium raw shrimp

Directions

Prepare the brown rice using the package directions, omitting the salt and margarine.

In a large nonstick skillet, cook the flour over medium heat for 8 to 10 minutes, or until browned, stirring occasionally. Transfer to a medium bowl. Let cool for 5 minutes.

Wipe the skillet clean with paper towels. Heat the skillet over medium heat. Pour the oil into the skillet and swirl to coat the bottom. Cook the bell pepper, onion, and celery for 2 to 3 minutes, or until tender crisp.

Stir in the okra. Cook for 2 to 3 minutes (4 to 5 minutes if using frozen), or until the okra is tender crisp.

Whisk the broth into the flour (there may be a few lumps). Stir the broth mixture and Creole seasoning into the vegetable mixture. Bring to a simmer occasionally. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the flavors have blended.

Stir in the shrimp. Simmer, covered, for 2 to 3 minutes, or until the shrimp are pink on the outside and opaque in the center.

To serve, spoon the rice into each bowl. Ladle the shrimp mixture over each serving.

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