Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 3 tablespoons canola oil; 1/4 cup all-purpose flour; 1 cup chopped onion; 1 cup chopped green bell pepper; 1/2 cup chopped carrot; 1/2 cup chopped celery; 4 garlic cloves, minced; 1 (14 1/2 ounce) can clear vegetable broth; 1 (8 ounce) bottle clam juice; 1/2 teaspoon salt; 2 1/2 lbs uncooked large shrimp, peeled and deveined; 1 teaspoon red pepper flakes; 1 teaspoon hot pepper sauce; 4 cups cooked white rice or 4 cups basmati rice; 1/2 cup chopped flat leaf parsley; additional hot pepper sauce (optional)

Submitted by RecipeNut

"Great for Mardi Gras!"

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photo by kaze_no_sennyo

Ready In:: 1hr
Ingredients:: 16
Serves:: 8

ingredients

3 tablespoons canola oil
¹⁄₄ cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
¹⁄₂ cup chopped carrot
¹⁄₂ cup chopped celery
4 garlic cloves, minced
1 (14 1/2 ounce) can clear vegetable broth
1 (8 ounce) bottle clam juice
¹⁄₂ teaspoon salt
2 ¹⁄₂ lbs uncooked large shrimp, peeled and deveined
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
4 cups cooked white rice or 4 cups basmati rice
¹⁄₂ cup chopped flat leaf parsley
additional hot pepper sauce (optional)

directions

Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
Stir in broth, clam juice and salt; bring to a boil. Simmer uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.

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Reviews

I made this last night with my husband. Thank you so much for posting this recipe!!! It made a fantastic Sunday meal since we had the time to do all of the chopping and dicing. It was delightfully simple to make (the biggest chore was standing over the hot pot to stir the rue in the mid-July heat), and came out tasting so good that my husband took two bites and immediately called his cajun connoisseur friend, Bill, over for dinner. About the only thing he said he'd change is to add some flour or corn starch later in the cooking process to thicken the sauce up a little just to make it more "authentic." I loved it just the way it was. Definitely a must try for anyone who likes a little spice in their life. ;)

kaze_no_sennyo