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“From Cooking Light September 2009. Serving size is 1 1/4 cups of etouffee and 2/3 cup rice.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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 Cajun seasoning, thyme, and clam 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 hot cooked rice. Serve with hot sauce, if desired.

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