Shrimp Etouffee

Name: Shrimp Etouffee
Ingredients: 2 pounds Shrimp, Peeled & Deveined; 2 Tablespoons Cajun Seasoning, Divided; 1/4 cups Butter; 1/4 cups All-purpose Flour; 1 cup Chopped Onion; 1/2 cups Sliced Celery; 1/2 cups Chopped Green Peppers; 2 Tablespoons Minced Garlic; 2 Tablespoons Fresh Thyme; 2 cups Chicken Broth, Low-Sodium; 14- 1/2 ounces, weight Can Diced Tomatoes, Drained; 1 Tablespoon Worcestershire Sauce; 2 teaspoons Hot Sauce; Salt And Pepper, to taste; 1 Tablespoon Butter; 2 teaspoons Fresh Lemon Juice; 1/4 cups Chopped Scallions (green Onions); 2 Tablespoons Fresh Parsley; 2 cups Chicken Broth; 2- 1/2 cups Dry Brown Rice (I Used Instant)

20 ingredients

15 steps

Ingredients

2 pounds Shrimp, Peeled & Deveined
2 Tablespoons Cajun Seasoning, Divided
1/4 cups Butter
1/4 cups All-purpose Flour
1 cup Chopped Onion
1/2 cups Sliced Celery
1/2 cups Chopped Green Peppers
2 Tablespoons Minced Garlic
2 Tablespoons Fresh Thyme
2 cups Chicken Broth, Low-Sodium
14- 1/2 ounces, weight Can Diced Tomatoes, Drained
1 Tablespoon Worcestershire Sauce
2 teaspoons Hot Sauce
Salt And Pepper, to taste
1 Tablespoon Butter
2 teaspoons Fresh Lemon Juice
1/4 cups Chopped Scallions (green Onions)
2 Tablespoons Fresh Parsley
2 cups Chicken Broth
2- 1/2 cups Dry Brown Rice (I Used Instant)

Directions

1

Season shrimp with half of the Cajun seasoning.
2

Mix well and refrigerate until ready to use.
3

Melt the butter in a large saucepan over medium heat.
4

Then add the flour, whisking constantly until dark brown (the color of peanut butter), about 10 minutes.
5

Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
6

Add the garlic and thyme and cook for a minute.
7

Whisk in the broth, add the tomatoes and stir in the remaining half of the Cajun seasoning and Worcestershire sauce.
8

Simmer for 20 minutes (I started cooking the rice at this point).
9

Add the shrimp and cook until pink and cooked through, about 5 minutes.
10

Season with hot sauce, salt and pepper to taste.
11

Mix in the butter, lemon juice, green onion and parsley.
12

For the rice: Bring the chicken broth to a boil in a saucepan.
13

Stir in rice, bring to a boil, lower heat to low and simmer for 5 minutes (or cook according to your rice package instructions).
14

When done remove from heat and fluff with a fork.
15

Evenly divide rice and Shrimp Etouffee between 6 bowls.