I've recently fallen in love with Cajun cuisine and especially Cajun cuisine with shrimp. I've always loved cuisines that have a perfect blend of spice and heat while having depth of flavor. Cajun food is one of the perfect examples of that. Shrimp etouffee is one of the easier Cajun dishes to make compared to gumbo but with practice, you can master both and your stomach will thank you for it. If you're in the mood for something tasty, spicy, and is simple to make, this recipe is perfect for you! Also, if you like this recipe check out my gumbo recipe!
-1 lb. or 1/2 lb. medium size shrimp
-1 can diced tomatoes
-1/2 cup chopped celery
-1/4 cup chopped red onions
-1/4 cup chopped green bell pepper
-3 tbs. butter or margarine
-2 tbs. olive oil
-1/2 cup flour
-2 1/2 cups chicken broth
-2 bay leaves
-1/2 tsp. dried thyme
-1 shake oregano
-2 tbs. minced garlic
-1 tsp. Spice Jungle Seafood Seasoning (for more info on this seasoning see here)
-1 tsp. cayenne pepper
-1/2 tsp. salt
-2 tbs. Worcestershire sauce
-1 tsp. lemon juice
-smoked paprika and black pepper to taste
-chopped green onions and rice for serving
Heat margarine and oil in a pan. Add four and stir often for about 6 minutes until the mixture turns a light brown color.
Add all ingredients and mix well with the roux. Once the mix starts to boil, simmer on low heat for 20 minutes. Remove bay leaves. Serve with rice and green onions. Enjoy!
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