Shrimp Etouffee

Name: Shrimp Etouffee
Ingredients: 3 tablespoons canola oil; 14 cup all-purpose flour; 1 cup chopped onion; 1 cup chopped green bell pepper; 12 cup chopped carrot; 12 cup chopped celery; 4 garlic cloves, minced; 1 (14 1/2 ounce) canclear vegetable broth; 1 (8 ounce) bottle clam juice; 12 teaspoon salt; 2 12 lbs uncooked large shrimp, peeled and deveined; 1 teaspoon red pepper flakes; 1 teaspoon hot pepper sauce; 4 cups cooked white rice or 4 cups basmati rice; 12 cup chopped flat leaf parsley; additional hot pepper sauce (optional)

16 ingredients

9 steps

Ingredients

3 tablespoons canola oil
14 cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
12 cup chopped carrot
12 cup chopped celery
4 garlic cloves, minced
1 (14 1/2 ounce) canclear vegetable broth
1 (8 ounce) bottle clam juice
12 teaspoon salt
2 12 lbs uncooked large shrimp, peeled and deveined
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
4 cups cooked white rice or 4 cups basmati rice
12 cup chopped flat leaf parsley
additional hot pepper sauce (optional)

Directions

1

Heat oil in Dutch oven over medium heat.
2

Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown.
3

Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
4

Stir in broth, clam juice and salt; bring to a boil.
5

Simmer uncovered, 10 minutes or until vegetables are tender.
6

Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
7

Ladle into 8 shallow bowls; top each with 1/2 cup rice.
8

Sprinkle with parsley.
9

Serve with additional pepper sauce, if desired.