My laptop charger died. And of course I didn’t know it was done for until I went to charge my almost out of battery laptop. Figures. At least I have a tablet to work from. However, the lack of a physical keyboard is trying. Oh well. A new charger has been ordered and hopefully it arrives soon. I’m already having withdrawals.
To tide you over, and to save my sanity – a slightly spicy, tons of flavor shrimp etouffee.
Shrimp Etouffée
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 1/2 tablespoon butter
- 1/2 tablespoon vegetable oil
- 1 large onion chopped fine
- 2 celery stalks chopped fine
- 1/2 green bell pepper chopped fine
- 3 teaspoons minced garlic about 4 cloves
- 1/4 cup flour
- 1 cup chicken broth
- 14 1/2 ounce can petite diced tomatoes
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 8 drops Frank’s hot sauce
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons fresh chopped parsley or 1 1/2 teaspoons dried parsley
- White rice cooked
Instructions
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In a large skillet, heat the butter and oil over medium-high heat. Add the onion, celery, bell pepper (AKA “The Trinity”), and garlic and saute until they are soft and tender, about 8 minutes.
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Stir in the flour until it is heated through, about 2 to 3 minutes. You want your roux to get some color. Gradually pour in the broth in 1/4 cup increments, stirring after each addition, until the mixture has thickened.
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Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce. Reduce heat to medium, cover, and simmer the mixture for about 10 minutes, stirring occasionally.
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Stir in the shrimp and parsley and cook the etouffée until the shrimp is no longer pink, 3 to 5 minutes. Serve over hot rice.
