Shrimp Étouffée {Classic Cajun Recipe}

askchefdennis.com

Don McQuaig

subheading: Broth:

shrimp shells

½ lemon sliced

scraps from cutting onion and celery

2 cups chicken broth

subheading: Etouffee Sauce:

4 tablespoons butter

4 tablespoons flour

1 cup onion small dice

½ cup celery small dice

½ cup bell pepper small dice

4 cloves garlic chopped

1 teaspoon fresh thyme chopped

14 ounce can diced tomato

1 tablespoon Creole or Cajun seasoning your favorite blend and adjust to your tastes

hot sauce to taste optional

subheading: Shrimp:

14 jumbo shrimp 16 to 20 count shrimp, tail off shelled and deveined (about ¾ of a pound )

½ teaspoon Cajun seasoning

½ teaspoon Italian parsley finely chopped

subheading: Assembly:

2 cups cooked rice

sea salt to taste

¼ cup green onions sliced for garnish

tablespoon Italian parsley chopped for garnish

Directions at askchefdennis.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer