Creamy Shrimp Étouffée

Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 243 Calories

Ingredients

• 1 teaspoon salt
• ½ cup all-purpose flour
• 1 cup water
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 1 bay leaf
• 1 small onion, minced
• ½ cup chopped green onions
• 1 teaspoon Cajun seasoning
• ½ cup salted butter
• 1 cup chopped green pepper
• 1 ¼ cups chopped celery
• 1 tablespoon tomato powder
• 1 (14.5 ounce) can seafood stock
• 2 pounds frozen shrimp, deveined and tails removed

Recipe Instructions

Step 1

Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil.

Step 2

Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.