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Categories:
shrimp Cajun seasoning butter all-purpose onion celery green peppers garlic fresh thyme chicken broth tomatoes Worcestershire sauce hot sauce salt butter lemon juice scallions fresh parsley chicken broth brown rice
Viewed: 36 - Published at: a year agoIngredients
- 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)
Method
- Season shrimp with half of the Cajun seasoning.
- Mix well and refrigerate until ready to use.
- Melt the butter in a large saucepan over medium heat.
- Then add the flour, whisking constantly until dark brown (the color of peanut butter), about 10 minutes.
- Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook for a minute.
- Whisk in the broth, add the tomatoes and stir in the remaining half of the Cajun seasoning and Worcestershire sauce.
- Simmer for 20 minutes (I started cooking the rice at this point).
- Add the shrimp and cook until pink and cooked through, about 5 minutes.
- Season with hot sauce, salt and pepper to taste.
- Mix in the butter, lemon juice, green onion and parsley.
- For the rice: Bring the chicken broth to a boil in a saucepan.
- Stir in rice, bring to a boil, lower heat to low and simmer for 5 minutes (or cook according to your rice package instructions).
- When done remove from heat and fluff with a fork.
- Evenly divide rice and Shrimp Etouffee between 6 bowls.
