Shrimp Etouffee

Shrimp Etouffee is a regular meal at our house.  It’s healthy, easy, and the whole family loves it.

AnnaLeigh calls it soup and eats every bite.

Lilly Katherine always says, “I’ve never had that before.  I don’t think I like it.”  Every.Single.Time.  Crazy girl almost always loves it.  Sometimes she acts like she hates it, but most of the time she eats it all.  And sometimes it’s her favorite.  What can I say, she’s a woman! :)

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It’s really pretty simple and quick.  Don’t let the list of ingredients scare you.  It has great flavor.  Lots of veggies, and it makes a pretty good amount of food.

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Ingredients:

(Complete recipe is at the bottom)

Chop the onions, celery, and bell pepper.  I use whatever bell peppers I have on hand.  I usually use half a green, half a red.  This time, I used half of each, an orange, red, and yellow.

I love bright, pretty food!

Saute onion, bell pepper, and celery in EVOO.  If you have fresh parsley, throw that in there, too.  I did not.

Saute about 5 minutes until tender-crisp.  If you haven’t already started cooking your rice, put it on now…or it won’t be ready in time.

Add 2 Tbsp of flour and stir.

Cook 3-5 more minutes, stirring occasionally.

Add 1 can of Beef broth and stir.  Cook until thickened-stirring frequently.

Posting these pics always makes me hungry!

Add one diced tomato.  If you don’t have a fresh tomato, you can use a can of diced tomatoes, but there’s nothing better than fresh ingredients if you have them.

Stir in Basil, Thyme, Worcestershire Sauce, Tabasco, Tony Chachere’s Seasoning, Salt, Pepper, and water.

This is where I cut corners.  I H-A-T-E to peel and devein shrimp.  I have found that Tony Chachere’s has the answer for me.  These little guys are cheap, frozen, and ready for me to use…Peeled…Cleaned…NO Tail!  Thank you, Mr. Chachere!

Add one pound of shrimp.

Cook until the shrimp are no longer pink and etouffee is heated throughout.

My kids ate every bite!

I ate every bite…plus a little more.

I also cut up the other halves of the bell peppers to see if the maniacs would eat them.  They devoured them.  There was not a single veggie left on this plate.  I have found that they prefer the red, orange, and yellow bell peppers to the green.  They are a little sweeter and not as bell-peppery.

Shrimp Etouffee

Ingredients:

• 1 Onion
• 1 to 1 1/2 Bell Peppers
• 2-3 Ribs Celery
• 1 Tbsp Fresh Parsley (or 1 tsp Dried Parsley)
• 3 Tbsp Olive Oil
• 2 Tbsp Flour
• 1 (10 oz) Can Beef Broth
• 1 Large Tomato
• 2 Tbsp Fresh Basil, chopped
• 1/4 tsp Dried Oregano
• 1/4 tsp Thyme
• 1/2 tsp Tony Chachere’s Seasoning
• 1 Tbsp Worcestershire Sauce
• 1/4 tsp Tabasco Sauce
• 1 tsp Salt
• 1/4 tsp Pepper
• 1/3 Cup Water
• 1 LB Shrimp, peeled and deveined
• Rice (to serve with the Etouffee)

Chop Onion, Bell Pepper, and Celery.  Saute in Olive Oil until tender.  Stir in flour. Cook 3-5 minutes, stirring occasionally.  Stir in Beef Broth gradually, cook until thickened, stirring often.  Chop tomato and add remaining ingredients (except rice).  Cook until Shrimp is no longer pink and Etouffee is heated through.  Serve over rice.

Enjoy!

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