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Shrimp etouffee

3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped carrots
1/2 cup chopped celery
4 garlic cloves -- minced
1 can clear vegetable broth - (14 1/2 oz)
1 bottle clam juice - (8 oz)
1/2 teaspoon salt
2 1/2 pounds large shrimp -- peeled, 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


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, carrots, 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 and pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.


Ladle into eight shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.


This recipe yields 8 servings.





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