Dinner

Shrimp Etoufee is for Dinner.

Shrimp Etoufee takes 20 minutes to prepare.

Shrimp Etoufee takes 45 minutes to cook.

Shrimp Etoufee makes 8 servings.

The ingredients for Shrimp Etoufee are:

24 oz Shrimp, cooked (I used frozen, peeled, deveined, tail on medium shrimp, 2 12-oz pkgs)
1 cup, chopped Onions, raw
1 cup, diced Celery, raw
1 cup, diced Green Peppers
1 32 oz box Swanson Seafood Stock
.5 cup Butter, salted
.5 cup Flour, white
3 TBSP Cajun Shrimp Boil (by TJFITZWATER)
3.5 gram(s) Aldi Stores beef bouillon-1 cube (by RUBYFRUIT89)
4 tsp Seasoning, Tony Chachere's, The Original Creole Seasoning (1/4 tsp, 1g) (by SPARKYWATSON)
0.25 tsp Ground Red Pepper (by --SHELLEY--)
4 cup 10 Minute Success Boil-in-Bag Brown Rice (1 cup prepared)

Here is how you make Shrimp Etoufee:

In heavy, large dutch oven pot, melt the butter on HIGH - just before it starts to turn, whisk in the flour and stir until well blended. You should have a very thick, paste like consistency - this is your Roux. Simmer roux for about 10 minutes, stirring occasionally, till it turns a dark blonde almost brown color. Meanwhile, in a separate pot, bring 2 quarts salted water to boil. Rinse frozen shrimp under cool water in a collander for about 5 minutes to thaw, Remove tails. Add 3 TBSP Cajun Shrimp Boil and the shrimp to the boiling water. Bring to second boil and allow to cook 5 minutes. Drain and set aside.To the roux, add the chopped onions, celery and green peppers. Cook over medium heat, stirring occasionally, for about 10 minutes. Slowly add seafood stock and seasoning, stirring well. Let simmer about 5 more minutes. Add shrimp and cook on LOW for 20 minutes.Serve over cooked Brown rice. Garnish with green onions, if desired.Serving Size: makes approximately 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user TLW1225.

The nutritional information for Shrimp Etoufee is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 312.1

• Total Fat: 13.1 g
• Cholesterol: 197.3 mg
• Sodium: 1,277.4 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 2.3 g
• Protein: 22.6 g