Shrimp Etouffee

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups chicken broth, fat free, less sodium
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1/3 cup butter, divided
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• cooking spray
• 1 1/2 cups onions, chopped
• 2/3 cup celery, diced
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 3/4 cup water
• 1/4 cup tomato paste
• 1 tablespoon salt-free cajun seasoning
• 1 1/2 teaspoons garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1 teaspoon worcestershire sauce
• 1/2 cup green onion, chopped
• 1/2 cup fresh flat-leaf parsley, chopped and divided
• 1 lb medium shrimp, peeled and deveined (about 30 shrimp)
• 4 cups cooked long-grain rice, hot

Recipe

• 1 combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. cover and remove from heat.
• 2 melt 1/4 cup butter in a medium saucepan over medium heat. lightly spoon flour into a measuring cup; level with a knife. add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. remove from heat. add 1 cup broth mixture to pan; stir with a whisk until smooth. add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
• 3 melt remaining 1 tablespoon plus 1 teaspoon butter in a large dutch oven coated with cooking spray over medium-high heat. add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. stir in 3/4 cup water, scraping pan to loosen browned bits. add tomato paste, cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. add reserved broth-flour mixture and worcestershire sauce to pan, stirring well to combine; bring to a simmer. cook 10 minutes, stirring occasionally. add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. discard bay leaf.
• 4 serve over rice. sprinkle each serving with 2 teaspoons remaining parsley, if desired.
• 5 serving size = 1 1/4 cups etoufee and 2/3 cup rice.