The classic Cajun comfort food, étouffée literally means "to smother." This version eliminates most of the fat, but still "smothers" your tastebuds with abundant flavor and spice.
Makes 8 servings
|3||tablespoons canola oil|
|1/4||cup all-purpose flour|
|1||cup chopped onion|
|1||cup chopped green bell pepper|
|1/2||cup chopped carrot|
|1/2||cup chopped celery|
|4||cloves garlic, minced|
|1||can (14-1/2 ounces) clear vegetable broth|
|1||bottle (8 ounces) clam juice|
|2-1/2||pounds uncooked large shrimp, peeled and deveined|
|1||teaspoon red pepper flakes|
|1||teaspoon hot pepper sauce|
|4||cups hot cooked white or basmati rice|
|1/2||cup chopped flat leaf parsley|
|Additional hot pepper sauce (optional)|
- Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
- Stir in broth, clam juice and salt; bring to a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
- Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.
|Serving Size:||1 bowl étouffée with 1/2 cup rice|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||20 %|
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