My sweet littles

My sweet littles

Cy and Lila

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Thursday, March 17, 2011

Busy Momma Recipe: Traditional Shrimp Etouffee

Travis turns 32 tomorrow!!! So in honor of my amazing husband's big day, I thought I would post one of his favorite meals- Shrimp Etouffee. This recipe comes from Southern Living and will not disappoint. Happy Birthday, Baby!!!

Traditional Shrimp Etouffee

1 c. uncooked long-grain rice
10 Tbsp butter, divided
1 lb. frozen, cooked, peeled, thawed & drained shrimp (can also use crawfish)
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
4 garlic cloves, minced
6 Tbsp. all-purpose flour
2 3/4 c. chicken broth
1/4 c. chopped green onions
2 Tbsp chopped, fresh parsley
1 Tbsp. salt-free Cajun seasoning
1/4 tsp. salt
1/4 tsp. ground red pepper

Prepare rice according to package directions.

Melt 4 Tbsp. butter in large Dutch oven over medium-high heat; add crawfish, and cook 5 minutes or until thoroughly heated. Remove shrimp, and keep warm.

Add onion, bell pepper, & celery to Dutch oven. Cook over medium-high heat 8 minutes or until tender. add garlic, and cook 1 minute. Remove vegetables, and keep warm.

Melt remaining 6 Tbsp. butter in Dutch oven over medium heat. Add flour, and cook, stirring constantly 10-15 minutes or until caramel colored. Reduce heat to low, and gradually stir in chicken broth & next 5 ingredients. Cook over medium heat 10 minutes or until slightly thickened. Stir in vegetables and shrimp; cook 5 minutes more. Serve with rice. Makes 6 servings.