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shrimp etouffee

February 2, 2008
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Shrimp Etouffee

I lived in Louisiana for several years, and I grew to love Cajun and Creole food. But I have only recently discovered how easy and simple most of the dishes really are to make. Shrimp Etoufee is one example. In the time it takes to boil rice, you can prepare my version of this classic creole dish.

Easy Shrimp Etouffee 

  • 2 pounds medium shrimp, peeled & deveined
  • cajun seasoning to taste (I like Chachere’s)
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 onion, diced
  • 1 cup celery, diced
  • 1 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 cup water
  • 1 cup chicken stock (I love Kitchen Basics brand)
  • 1 1/2 tablespoons cornstarch

Coat shrimp with creole seasoning and set aside. Heat oil and butter in large saucepan over medium heat. Add onions, celery, peppers, and bay leaf, and cook until onions are soft. Stir in garlic and chicken stock, reduce heat and simmer for 10 minutes. Stir in shrimp, cooking 1-2 minutes, or until they are just opaque. Combine water and cornstarch, and stir into shrimp mixture. Bring to a boil and cook 2-3 minutes, or until just thickened. Season with additional creole seasoning, if desired. Serve over rice. Serves 4-6 people.

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