Cajun Shrimp Etouffe With Rice
submitted by Amberlea Jones
4 tablespoons butter
4 tablespoons flour (or rice flour)
1 pound shrimp, shelled and deviened
2 cups chicken broth
1 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
4 cloves garlic, chopped
1 teaspoon thyme, chopped
1 cup tomato, diced
1 tablespoon creole seasoning
1 tablespoon Worcestershire sauce
hot sauce to taste
salt and pepper to taste
2 tablespoons butter
2 tablespoons lemon juice (~1/2 lemon)
1/4 cup green onions, sliced
1/4 cup parsley, chopped
Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
Meanwhile, bring the shrimp shells and chicken broth to a boil, reduce the heat and simmer for 10 minutes before straining the solids from the broth and set aside.
Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
Add the garlic and thyme and cook for a minute.
Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
Add the shrimp and cook until cooked, about 5 minutes.
Season with hot sauce, salt and pepper to taste.
Mix in the butter, lemon juice, green onion and parsley and enjoy over cooked rice.
Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).
Slow Cooker: Implement step 1, optionally implement steps 2-4, place everything except the shrimp, butter, lemon juice, green onions and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the shrimp and cooking for anouther 10 minutes and then mixing in the butter, lemon juice, green onions and parsley