Don’t let the name scare you. It’s just a yummy Louisiana-type jambalaya with an incredible broth. You can make it hot or milder, according to taste. What a way to impress the mother-in-law. Tell her you slaved for hours. Serve the etouffee over basmati rice.
Ingredients
- 2 tablespoons Creole seasoning
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- ¾ lb sliced andouille sausage
- 1 diced onion
- 1 diced bell pepper
- 2 tablespoons white flour
- 1 cup Rotel tomatoes
- 1 cup chicken broth or shrimp broth
- Dash Worcestershire sauce
- ¼ cup chopped scallion
- 1 dash hot sauce
- 2 lbs peeled and deveined shrimp
How to Make It
- Add all ingredients except the shrimp to the slow cooker.
- Cook on low for 6 hours.
- Add the shrimp and cook another 15 minutes.
- Adjust the seasoning to taste.