Ingredients for Easy Shrimp Etouffee
- Cream Of Mushroom Soup
- Cream Of Celery Soup
- Rotel Tomatoes & Chilies
- Onion
- Green Bell Pepper
- 1 pound medium shrimp, peeled and deveined
- 4 tablespoons (1/2 stick) unsalted butter
- White Rice
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How to Make Easy Shrimp Etouffee
- Melt 4 tablespoons of butter in a large saucepan over medium heat.
- Add the chopped onion, green bell pepper, and celery. Sauté for 5-7 minutes, until crisp-tender.
- Stir in the minced garlic and cook for 1 minute more.
- Whisk in the flour until smooth. Gradually whisk in the chicken broth, diced tomatoes (undrained), Cajun seasoning, paprika, cayenne pepper (if using), salt, and black pepper.
- Bring the mixture to a simmer, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
- Add the shrimp to the sauce and cook for 3-5 minutes, or until pink and cooked through.
- Serve the étouffée immediately over hot white rice.
Nutrition Information (Approximate per serving)
Sodium
171 g
Sugar
38g
Fat
166g
Carbs
13g
