Shrimp Etouffee

Categories: Casseroles- One Dish Meal

Ingredients

• 3 Tbsp. peanut oil
• 3 Tbsp. flour
• 2 to 3 Tbsp. butter or oil as desired
• 1 large yellow onion, peeled and chopped
• 1/2 large green bell pepper, seeded and
• chopped
• 3 celery stalks, chopped
• 4 cloves garlic, peeled and chopped
• 3 oz. tomato paste
• 1 1/4 cups beef broth, lo-sodium
• 1 1/4 cup dry white wine
• 4 bay leaves
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh thyme
• 2 Tbsp. hot sauce
• 1 tsp. salt
• 5 stick green onions, chopped
• 2 Lb. peeled 31-36 shrimp
• 1/4 cup fresh parsley
• Cooked white or brown rice (measure 2 cups cooked rice per person).

Directions

1. Melt butter in a large heavy skillet. Add in yellow onion, bell pepper,celery and garlic. Sauté for about 10 minutes or until vegetables are tender.
2. Heat Dutch oven or stock pot over medium heat, then add in the oil and flour. Toast to a peanut butter colored roux, about 15 minutes. Watch closely, and stir often.
3. Stir in sautéed vegetables. Stirring to coat with roux. Stir in tomato paste, then beef broth and wine. Stir constantly until it thickens. Add the remaining ingredients, except shrimp, parsley and rice. When adding hot sauce, you may want to do so in increments, tasting until to your taste ( I got a bit too much in mine).
4. Simmer, covered, about 45 minutes. Stir occasionally to prevent sticking and burning.
5. Add shrimp ( I used a 12 oz. bag of frozen, thawed and tails removed, and it was just right for 2 people, so if you add more shrimp, you feed more people) and parsley and simmer for an additional 10-15 minutes, uncovered until shrimp are cooked and the seasonings are blended into the sauce.
6. Serve over cooked rice. ( I used Multi-Grain Medley, and had to make a second cooking, it was so good.)

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