Shrimp Étouffée over White Rice

A Louisiana favorite: plump Cajun-seasoned shrimp in a rich, peanut-butter-colored roux sauce with the holy trinity of onion, celery and bell pepper, spooned over fluffy rice.

Ingredients

• 1½ lb raw shrimp, peeled
• 1 tbsp Cajun seasoning
• ⅓ cup butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 ribs celery, chopped
• 4 garlic cloves, minced
• 3 cups chicken broth
• 3 Roma tomatoes, diced
• 4 green onions, sliced
• a few sprigs parsley, chopped
• ½ lemon
• 1¼ cups rice

From your pantry: ⅓ cup flour, 1 tbsp oil, 2 tbsp Worcestershire sauce, ¼ tsp dried thyme, 2 bay leaves, salt, hot sauce to serve.

Instructions

1. Start the rice with 2 cups water and a pinch of salt; simmer covered on low for 15 minutes, then rest. Toss the shrimp with the Cajun seasoning.
2. Heat the oil in a large skillet over medium-high heat and sear the shrimp just until they turn pink, about 2 minutes. Move them to a bowl; they'll finish in the sauce.
3. Melt the butter in the same pan over medium heat. Whisk in the flour and cook, stirring constantly, until the roux is the color of peanut butter, 6 to 8 minutes.
4. Add the onion, pepper, celery, garlic and thyme and cook until softened, 4 to 5 minutes. Gradually stir in the broth until smooth, then add the tomatoes, Worcestershire and bay leaves. Simmer uncovered 20 minutes.
5. Remove the bay leaves, stir in the shrimp and any juices, the green onions, parsley and lemon juice and cook 2 minutes until the shrimp are just done. Season with salt and serve over rice with hot sauce.

Tip: Never walk away from a roux. Keep stirring and turn the heat down if it darkens too fast; burnt flour tastes bitter and you'll have to start over.

Nutrition per serving

Adapted from Spend With Pennies.

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