Mardi Gras Shrimp Étouffée

Mardi Gras Shrimp Étouffée

Mardi Gras Shrimp Étouffée

1 hour 30 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   11 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 5 Tbsp butter
  • 5 Tbsp flour
  • 2 green bell peppers, small dice
  • 2 celery stalks, small dice
  • 1 yellow onion, small dice
  • 4 garlic cloves, minced
  • 1 Tbsp dried thyme
  • 2 heaping Tbsp tomato paste
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 Tbsp creole seasoning
  • 4 cups chicken broth
  • 1 1/2 lbs peeled and deveined shrimp
  • 1 Tbsp butter
  • scallions
  • diced fresh tomato for garnish
  • rice
Instructions

Heat up a heavy pot over low heat.

Add in the butter and cook for about 10-12 minutes until a light golden brown. Be sure to stir around a few times to prevent burning.

Whisk in the flour until smooth and cook again for about 8 minutes on low. It should look like a slightly loose peanut butter when its ready.

Add in the bell peppers, celery and onion. Stir and coat the veggies with the roux. Cook for another 10-15 minutes, until the veggies are softened.Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.

Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.Stir in the shrimp, shut the heat and put the lid on. Allow to cook for about 5-8 minutes or until cooked through. Stir in a Tbsp of butter right at the end.

Serve over rice and garnish with sliced scallion and fresh diced tomato.

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