Shrimp Etouffee Recipe

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• Cooked white rice, for serving

Directions:

1. In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a golden brown (about 10 minutes) to make a roux.
2. Add the chopped onion, green bell pepper, and celery. Cook until the vegetables are soft, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Gradually whisk in the chicken broth until smooth. Add the diced tomatoes, tomato paste, hot sauce, Worcestershire sauce, paprika, thyme, oregano, bay leaf, salt, and pepper.
5. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
6. Add the shrimp to the skillet and cook until they are pink and cooked through, about 5 minutes.
7. Remove the bay leaf and stir in the sliced green onions and chopped parsley.
8. Serve the Shrimp Étouffée over cooked white rice.
9. Prep Time: 20 minutes  | Cooking Time: 30 minutes | Total Time: 50 minutes
10. Kcal: 350 kcal  | Servings: 4 servings