a
Shrimp Etouffé
12-4 oz. portions
Ingredients
- ½ tsp. thyme
- 3 bay leaves
- ¾ tsp. oregano
- 1 Tbsp. chopped garlic
- 1 lb. medium shrimp
- 1 cup small diced green pepper
- 1½ cups chopped celery
- 2½ cups small-diced onion
- 2 oz. butter
- ¼ cup brown roux
- 2 Tbsp. chopped parsley
- 3 tsp. chopped scallion
- 1-14 oz. can stewed tomatoes
- 2 cups prepared Shrimp Base
- ground black pepper
- ¼ tsp. Jalapeño Flavor
Instructions
- 1 Sauté the vegetables and chopped garlic in the butter.
- 2 Add shrimp and herbs and sauté until pink.
- 3 Add the stewed tomatoes, prepared Shrimp Base and Jalapeño Flavor.
- 4 Simmer for 3-5 minutes and mix in the brown roux.
- 5 Simmer for an additional 3-5 minutes and finish with chopped parsley, scallion and pepper.
- 6 Serve with rice.
- 7 Rice
- 8 1 Tbsp. blended oil
- 9 1 tsp. chopped garlic
- 10 3 cups rice
- 11 1½ qts. prepared Liquid Vegetable Consommé Prep
- 12 Heat the oil and saute the chopped garlic.
- 13 Add the rice and stir to coat.
- 14 Add the prepared Liquid Vegetable Consommé Prep, cover and simmer over low heat for 12-15 minutes.