Shrimp etouffee recipe

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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.

  • Yield: 6
  • Preparation Time: 6 Hours 15 Minutes

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
  1. Add all ingredients except the shrimp to the slow cooker.
  2. Cook on low for 6 hours.
  3. Add the shrimp and cook another 15 minutes.
  4. Adjust the seasoning to taste.
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