Shrimp Etouffee

"My very favorite New Orleans style dish. When you think about it, this is basically just Shrimp Creole but without the tomatoes, which I honestly prefer. Give this one a try! (I add about a full teaspoon of cayenne because I like it extra spicy)"
 
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photo by E. Nigma photo by E. Nigma
photo by E. Nigma
Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • In a large frying pan, heat the oil over medium-high heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
  • Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
  • Add the shrimp and the scallions and simmer until the shrimp are just done, about 3 minutes. Serve the etouffee over rice.

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