Etouffee Shrimp

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 1 tsp Basil, dried
  • 1 Bay leaf
  • 2/3 cup Celery
  • 1/2 cup Flat leaf parsley, fresh
  • 1 1/2 tsp Garlic
  • 1/2 cup Green bell pepper
  • 1/2 cup Green onion
  • 1 1/2 cups Onion
  • 1/2 cup Red bell pepper
  • 1 tsp Thyme, dried

• Canned Goods

  • 4 cups Chicken broth, fat free
  • 1/4 cup Tomato paste

• Condiments

  • 1 tsp Worcestershire sauce

• Pasta & Grains

  • 4 cups Rice, Hot cooked long-grain

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tbsp Cajun seasoning
  • 1/4 tsp Pepper
  • 1/4 tsp Red pepper
  • 1/4 tsp Salt

• Dairy

  • 1/3 cup Butter

• Liquids

  • 3/4 cup Water

Found on ladybehindthecurtain.com

Description

Ingredients

• 4 cups fat-free chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1/3 cup butter, divided
• 1/2 cup all-purpose flour
• 1-1/2 cups onion, chopped
• 2/3 cup celery, diced
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 3/4 cup water
• 1/4 cup tomato paste
• 1 tablespoon Cajun seasoning
• 1-1/2 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup green onion, chopped
• 1/2 cup fresh flat leaf parsley, chopped
• 1 pound medium shrimp, peeled and deveined {about 30 shrimp}
• 4 cups hot cooked long-grain rice

Directions

• In a small saucepan combine the chicken broth, thyme, basil and bay leaf; bring to a simmer.
• Cover and remove from heat.
• In a medium saucepan melt 1/4 cup butter.
• Sprinkle flour over melted butter; 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.
• In a large Dutch oven melt remaining butter.
• Add onion, celery, red pepper and green pepper; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally.
• Stir in water, scraping pan to loosen browned bits.
• Add tomato paste, Cajun seasoning, garlic, salt, pepper and red pepper to onion mixture; cook 1 minute, stirring constantly.
• Add reserved broth mixture and Worcestershire sauce to pan, stirring well; bring to a simmer.
• Cook 10 minutes, stirring occasionally.
• Add green onions, parsley and shrimp; cook 3 minutes or until shrimp are done.
• Discard bay leaf.
• Serve over rice.

Nutrition