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Shrimp Etouffé

Serves: 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. 1 Sauté the vegetables and chopped garlic in the butter.
  2. 2 Add shrimp and herbs and sauté until pink.
  3. 3 Add the stewed tomatoes, prepared Shrimp Base and Jalapeño Flavor.
  4. 4 Simmer for 3-5 minutes and mix in the brown roux.
  5. 5 Simmer for an additional 3-5 minutes and finish with chopped parsley, scallion and pepper.
  6. 6 Serve with rice.
  7. 7 Rice
  8. 8 1 Tbsp. blended oil
  9. 9 1 tsp. chopped garlic
  10. 10 3 cups rice
  11. 11 1½ qts. prepared Liquid Vegetable Consommé Prep
  12. 12 Heat the oil and saute the chopped garlic.
  13. 13 Add the rice and stir to coat.
  14. 14 Add the prepared Liquid Vegetable Consommé Prep, cover and simmer over low heat for 12-15 minutes.
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