Shrimp Etouffee With Roasted Corn

Recipe by Chef Jeff S
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Directions:
  • Measure out all spices and set aside.
  • Chop, roast all veggies and set aside.
  • Using your favorite pan on medium high make the roux. When it starts to smoke a little cut back the heat and cook flour until a reddish brown.
  • Add the onion, bell pepper and celery and sauté for a few minutes until tender.
  • Add garlic and all spices. Sauté another minute.
  • Add stock of choice slowly until sauce is thick and bubbly. You may need to add a little more to make sure you don’t taste the flour.
  • Add the shrimp, tomatoes and roasted corn. Simmer until shrimp is cooked through, about 10 minutes.
  • Serve over a mold of rice.
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