Shrimp Etoufee
Chi
ingredients
- 4 tablespoons butter, softened
- 1 cup chopped onion
- 1 cup shopped green bell pepper
- 3/4 cup chopped celery
- 3 garlic cloves, minced
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 2 teaspoon salt-free Cajun seasoning
- 1/4 teaspoon dried thyme
- 2 (8-ounce) bottles claim juice
- 3/4 chopped tomato
- 1 teaspoon Worcestershire sauce
- 1/2 cup chopped green onions
- 1/2 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 2 2/3 cups hot cooked long-grain rice
directions
- 1
Melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion, bell pepper, celery and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently. Place onion mixture in a bowl.
- 2
Melt remaining 3 tablespoons butter in pan. Stir in flour, cook 6 minutes or until flour turns a deep rust color, stirring constantly.
- 3
Stir in Cajon seasoning, thyme and claim juice; cook for 1 minute.
- 4
Stir in onion mixture, tomato and Worcestershire sauce; simmer for 15 minutes or until thick.
- 5
Add green onions, salt and shrimp; cook for 6 minutes or until shrimp are done, stirring occasionally.
- 6
Serve over cooked rice. Serve with hot sauce, if desired.
Source: Chi
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