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“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)”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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