 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
My very favorite New Orleans style dish. When you think about it, this is basically just Shrimp Creole but without the tomatoes, which I honestly prefer. Give this one a try! (I add about a full teaspoon of cayenne because I like it extra spicy) Ingredients:
2 tablespoons vegetable oil |
2 tablespoons flour |
1 1/2 cups chicken stock |
1 bell pepper, chopped |
2 celery ribs, chopped |
1 large onion, chopped |
1 bay leaf |
2 teaspoons salt |
1/4 teaspoon cayenne |
1/2 teaspoon black pepper |
1/2 teaspoon dried thyme |
1 1/2 lbs medium shrimp, shelled |
2 scallions, chopped |
2 cups steamed rice |
Directions:
1. In a large frying pan, heat the oil over medium-high heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
2. Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
3. Add the shrimp and the scallions and simmer until the shrimp are just done, about 3 minutes. Serve the etouffee over rice.
|
|