CREAMY SHRIMP ÉTOUFFéE
Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.
Provided by thedailygourmet
Categories Seafood Shellfish Shrimp
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.
- Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 9.6 g, Cholesterol 203.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 21.3 g, SaturatedFat 7.7 g, Sodium 729.5 mg, Sugar 1.3 g
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Trisha Rahman
[email protected]This was a great recipe! I made it for my family and they loved it.
Isaac Tetteh
[email protected]I was so excited to try this recipe, but it turned out to be a bit bland. I think I will add more spices next time.
Stella Sikana
[email protected]This was the best creamy shrimp touffe I have ever had. I will definitely be making it again and again.
Nana Ama Yeboaa Nyim-Asare
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Ali Hamid
[email protected]This was a great recipe! I followed it exactly and it turned out perfect.
Hunter Olsen
[email protected]I made this dish last night and it was a hit with my family. The sauce was so creamy and flavorful, and the shrimp were cooked to perfection.
Rasheeda Zainool
[email protected]This creamy shrimp touffe was absolutely delicious! The shrimp were cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.