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Prawn Étouffée

Étouffée or etouffee is a Creole and Cajun dish typically served with shellfish or chicken over rice, similar to gumbo, very popular in New Orleans and in the bayou country of the southernmost half of Louisiana.

I didn't follow the recipe orderly and didn't exactly use amount of ingredients as stated (because of nothing but laziness !) but I think no harm done to the final outcome anyway...

I served it with rice for my daughter while my husband opted for homemade garlic buns to eat with which,in my opinion, is a great choice as well as rice !!

Ingredients:

4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
6 tablespoons butter, divided
1/2 cup all-purpose flour
1 1/2 cups chopped onion
2/3 cup diced celery
1 cup chopped red bell pepper
3/4 cup water
1/4 cup tomato paste
1 tablespoon Cajun seasoning (I omitted it)
2 garlic cloves, minced
1/4 teaspoon cayenne pepper ( I used paprika instead)
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions
1/2 cup chopped fresh parsley, divided
1 pound medium shrimp, peeled and deveined
In a small saucepan, add broth, thyme, basil and bay leaf - bring to a simmer over medium heat, cover and then remove from the heat.

In a medium saucepan, add 4 tablespoons butter and melt over medium heat. Sprinkle flour into the pan - cook, whisking constantly, until very brown, about 8 minutes. Remove from heat - whisk 1 cup of the broth mixture into to pan until smooth. Whisk in remaining broth mixture and set aside.

In a Dutch oven, melt remaining butter over medium-high. Add onion, celery and bell pepper - cook until tender and the onion begins to brown, about 10 minutes. Add tomato paste and cook, stirring, for 1 minute. Stir in water, scraping pan to loosen any browned bits. Add Cajun seasoning, garlic, cayenne, black pepper, and salt - cook 1 minute, stirring constantly. Stir in reserved broth-flour mixture and Worcestershire sauce - bring to a simmer and cook, stirring occasionally, for 10 minutes. Stir in green onions, 1/4 cup parsley and shrimp - cook until shrimp are done, about 2 to 3 minutes. Remove bay leaf and serve mixture over rice. Scatter each serving with remaining parsley.

Makes about 4 to 6 servings.