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Total Time
1hr
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.
  2. 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.
  3. 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.
  4. Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.
  5. Serving size = 1 1/4 cups etoufee and 2/3 cup rice.