Shrimp Etouffee

Name: Shrimp Etouffee
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 4 cups chicken broth, fat free, less sodium; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 bay leaf; 1/3 cup butter, divided; 1/2 cup all-purpose flour (about 2 1/4 ounces); cooking spray; 1 1/2 cups onions, chopped; 2/3 cup celery, diced; 1/2 cup red bell pepper, chopped; 1/2 cup green bell pepper, chopped; 3/4 cup water; 1/4 cup tomato paste; 1 tablespoon salt-free cajun seasoning; 1 1/2 teaspoons garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground red pepper; 1 teaspoon Worcestershire sauce; 1/2 cup green onion, chopped; 1/2 cup fresh flat-leaf parsley, chopped and divided; 1 lb medium shrimp, peeled and deveined (about 30 shrimp); 4 cups cooked long-grain rice, hot

Submitted by GibbyLou

"From the Lighten Up section of Cooking Light July 2008. This spicy Cajun classic is traditionally served over white rice. Wine note: A traditional Shrimp Etouffee is fabulous with something cold and bold that can refreshingly stand up to the spices. A great choice is a dry rose from Spain; these wines are a fabulous foil for Cajun dishes."

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Ready In:: 1hr
Ingredients:: 23
Serves:: 6

ingredients

4 cups chicken broth, fat free, less sodium
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
¹⁄₃ cup butter, divided
¹⁄₂ cup all-purpose flour (about 2 1/4 ounces)
cooking spray
1 ¹⁄₂ cups onions, chopped
²⁄₃ cup celery, diced
¹⁄₂ cup red bell pepper, chopped
¹⁄₂ cup green bell pepper, chopped
³⁄₄ cup water
¹⁄₄ cup tomato paste
1 tablespoon salt-free cajun seasoning
1 ¹⁄₂ teaspoons garlic, minced
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper
¹⁄₄ teaspoon ground red pepper
1 teaspoon Worcestershire sauce
¹⁄₂ cup green onion, chopped
¹⁄₂ cup fresh flat-leaf parsley, chopped and divided
1 lb medium shrimp, peeled and deveined (about 30 shrimp)
4 cups cooked long-grain rice, hot

directions

Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.
Melt 1/4 cup butter in a medium saucepan over medium heat. Lightly spoon flour into a measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat. Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally. Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf.
Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.
Serving size = 1 1/4 cups etoufee and 2/3 cup rice.