Shrimp Etouffee

🧂 Ingredients

• 1 pound shrimp

  peeled and deveined
• ½ cup butter
• 1 large green bell pepper

  chopped
• 1 large onion

  chopped
• 2 celery stalks

  chopped
• 3 cloves garlic

  minced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 can

  14.5 oz diced tomatoes
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper

  optional
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked white rice for serving

Instructions

• 1 In a large pot, melt the butter over medium heat. Add the flour and cook,
  stirring constantly, until the roux is a golden brown, about 10 minutes.
• 2 Add the chopped bell pepper, onion, celery, and garlic to the pot. Cook until
  the vegetables are tender, about 5 minutes.
• 3 Stir in the chicken broth, diced tomatoes, paprika, cayenne pepper (if using),
  salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring
  occasionally.
• 4 Add the shrimp to the pot and cook until they are pink and cooked through, about
  5 minutes.
• 5 Serve the shrimp étouffée over hot cooked rice and garnish with fresh parsley.

Nutrition Info