Shrimp Etouffe

Name: Shrimp Etouffe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 tablespoons butter, softened; 1 cup onion, chopped; 1 cup green bell pepper, chopped; 3/4 cup celery, chopped; 3 garlic cloves, minced; 1 1/8 ounces all-purpose flour or 1/4 cup all-purpose flour; 2 teaspoons salt-free cajun seasoning; 1/4 teaspoon dried thyme; 2 (8 ounce) bottles clam juice; 3/4 cup tomatoes, chopped; 1 teaspoon Worcestershire sauce; 1/2 cup green onion, chopped; 1/2 teaspoon salt; 1 lb large shrimp, peeled and deveined; 2 2/3 cups long-grain rice, cooked and hot

Submitted by GibbyLou

"From Cooking Light September 2009. Serving size is 1 1/4 cups of etouffee and 2/3 cup rice."

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Ready In:: 55mins
Ingredients:: 15
Serves:: 4

ingredients

4 tablespoons butter, softened
1 cup onion, chopped
1 cup green bell pepper, chopped
³⁄₄ cup celery, chopped
3 garlic cloves, minced
1 ¹⁄₈ ounces all-purpose flour or 1/4 cup all-purpose flour
2 teaspoons salt-free cajun seasoning
¹⁄₄ teaspoon dried thyme
2 (8 ounce) bottles clam juice
³⁄₄ cup tomatoes, chopped
1 teaspoon Worcestershire sauce
¹⁄₂ cup green onion, chopped
¹⁄₂ teaspoon salt
1 lb large shrimp, peeled and deveined
2 ²⁄₃ cups long-grain rice, cooked and hot

directions

Melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently. Place onion mixture in a bowl.
Melt remaining 3 tablespoons butter in pan. Stir in flour; cook 6 minutes or until flour turns a deep rust color, stirring constantly.
Stir in Cajun seasoning, thyme, and clam juice; cook for 1 minute.
Stir in onion mixture, tomato, and Worcestershire sauce; simmer for 15 minutes or until thick.
Add green onions, salt, and shrimp; cook for 6 minutes or until shrimp are done, stirring occasionally.
Serve over hot cooked rice. Serve with hot sauce, if desired.