SHRIMP ÉTOUFFÉE
Étouffée means “smothered” in Cajun French, and that’s just what these shrimp are—smothered in a scrumptious sauce loaded with peppers, onions, and celery—and plenty of flavor.
Prep: 30 minutes Cook: 1 hour
4 tablespoons butter or margarine
¼ cup all-purpose flour
1 yellow pepper, chopped
2 medium onions, chopped
2 stalks celery with some leaves, chopped
2 garlic cloves, finely chopped
3 cups water
3 tablespoons tomato paste
2 bay leaves
1½ teaspoons salt
¾ teaspoon chili powder
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
1½ pounds medium shrimp, shelled and deveined (Shelling And Deveining Shrimp)
1 cup chopped green onions (5 medium)
¼ cup plus 2 tablespoons chopped fresh parsley
1 cup regular long-grain rice, cooked as label directs
1. In 4-quart Dutch oven, melt butter over medium heat. With wooden spoon, gradually stir in flour until blended and cook, stirring constantly, until flour mixture is color of peanut butter; do not let burn. Add yellow pepper, onions, celery, and garlic. Cook, stirring frequently, until onions are tender, about 5 minutes. Stir in water and tomato paste and heat to boiling. Add bay leaves, salt, chili powder, thyme, and black pepper; reduce heat and simmer 30 minutes.
2. Stir in shrimp, green onions, and ¼ cup parsley. Return to simmer and cook 3 minutes. Remove from heat, cover, and let stand 10 minutes. Discard bay leaves and sprinkle étouffée with remaining 2 tablespoons parsley. Serve with hot rice. Makes 6 main-dish servings.
Each serving without rice: About 229 calories, 21g protein, 15g carbohydrate, 10g total fat (5g saturated), 161mg cholesterol, 882mg sodium.
CRAWFISH ÉTOUFFÉE
Prepare as directed but substitute 1 pound fresh or frozen cooked crawfish tail meat for shrimp.
Each serving without rice: About 217 calories, 20g protein, 14g carbohydrate, 9g total fat (5g saturated), 155mg cholesterol, 797mg sodium.
