Growing up in Louisiana had enormous impact on my childhood culinary experience. Mama didn’t know anyone when we first moved there, so she immersed herself in the cuisine to learn the culture. She bought copies of Junior League cookbooks bound in plastic ring binders. My sister and I grew up eating étoufée, similar to this one. Perhaps the best part of this recipe is that it can be a on the table in less than 30 minutes. Laissez les bons temps rouler!
Course: Main Course
Cuisine: American, Cajun, Creole
Keyword: rice, shrimp
Author: Virginia Willis
1tablespoonpure olive oil
2tablespoonsunbleached all-purpose flour
1small green bell or poblano pepper,diced
¾cuphomemade chicken stock or reduced-fatlow-sodium chicken broth
1poundlarge shrimp,21/25 count, shelled and deveined
2tablespoonschopped fresh flat-leaf parsley
Coarse kosher salt and freshly ground black pepper
Cooked long grain white or jasmine brown rice,for accompaniment
2green onions,trimmed and chopped
Heat the oil in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the onion, celery, and bell pepper. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
In small bowl, combine the tomato paste and stock. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Decrease the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
Add the shrimp, parsley, smoked paprika, and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice, garnish with green onions, and serve immediately.
moky Seafood Etoufée (without rice)
Calories 178 Fat 4 g Carbs 14 g Fiber 2 g Protein 22 g