Shrimp Etouffee

It's been quite some time since I've posted.  Life's been a little crazy: new job, travelling, etc.  But things are starting to settle down a bit, and I was able to actually cook something!!  This is one of those dishes that satisfies your soul as well as your taste buds.  Though this dish is classically made with crawfish tails, I'm a shrimp lover, and shrimp substitutes beautifully here.  The richness of the roux combined with the vegetables and the shrimp, all combine over rice to make a satisfying dinner. It's wonderful!

Shrimp Etouffee

1/4  cup  butter
2  tablespoons  olive oil
1/3  cup  all-purpose flour
1  medium onion, chopped
2  celery ribs, chopped
1  medium-size red bell pepper, chopped
4  garlic cloves, minced
1  large shallot, chopped
2  teaspoons Cajun seasoning
1/2  teaspoon ground red pepper (I used 1/4 teaspoon ground chipotle pepper - delicious!)
14 ounces low-sodium chicken broth
1/4  cup  chopped fresh parsley
1/4  cup  chopped fresh chives
2  pounds raw, cleaned, deveined shrimp
Hot cooked rice

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add onion and next 6 ingredients; sauté 5 minutes or until vegetables are tender.

Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.

Stir in shrimp; cook 3 to 5 minutes or until shrimp are opaque and cooked through.. Serve with hot cooked rice.

 

 

Inspired by Southern Living, AUGUST 2007