Shrimp Etouffee
photo by E. Nigma
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 1⁄2 cups chicken stock
- 1 bell pepper, chopped
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 bay leaf
- 2 teaspoons salt
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried thyme
- 1 1⁄2 lbs medium shrimp, shelled
- 2 scallions, chopped
- 2 cups steamed rice
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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