Looking for a delicious dinner the whole family will love, but short on time? This quick étouffée recipe tastes like it took all day to make. Serve over a bed of hot, fluffy white rice.
Serves four to six.
- 2 pounds peeled, raw Gulf shrimp
- 1/3 cup vegetable oil
- 1/3 cup flour
- 3/4 bell pepper, chopped
- 1 cup green onions and tops, chopped
- 1 cup celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 can (10.5 ounces) cream of celery soup
- 1/2 teaspoon Tony Chachere’s Creole Seasoning
- 1 teaspoon salt
- Cayenne pepper, to taste
- In a heavy skillet, preferably cast iron, prepare a roux by combining oil and flour over low heat. Stir constantly until the roux is deep brown in color. This takes several minutes.
- Add vegetables and shrimp and combine thoroughly.
- Blend in 3 cups of water and soup. Add seasonings and simmer for 30 minutes.
- Taste and adjust seasonings.
- Serve over hot rice.
Excerpted from Hooked on Seafood: A Compilation of Texas’ Best ©2007 by Annette Reddell Hegen.