Shrimp Étouffée

 

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I made this for my extended family and they had a fit. It got a 5 star rating in my personal cookbook file, so it’s a keeper.

Shrimp Etouffee

1 cup butter, melted

1/2 cup plus 2 T all-purpose flour

1 1/2 cups finely chopped celery

1 cup chopped green bell pepper

1 (14 1/2 ounce) can chicken broth

2 cups water

1/4 cup chopped fresh parsley

1 T tomato paste

1 bay leaf

1/4 t salt

1/4 t black pepper

2 (1-pound) packages cooked, peeled, and deveined shrimp

1/2 cup chopped green onions

Hot cooked rice

Combine butter and flour in a large Dutch oven; cook over medium-high heat, stirring constantly, 8 to 10 minutes or until roux is caramel-colored. Add celery and green pepper; cook 4 minutes. add chicken broth and next 7 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.

Add shrimp and green onions. Cook for 5 minutes. Discard bay leaf. Serve over rice. Yield 10 servings.

Photo and adapted recipe from Southern Living Homestyle Cooking