Big Easy Shrimp Etouffee

By courtneyepowell

Ingredients

• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1/2 green bell pepper, chopped
• 3 teaspoons minced garlic
• 1/4 cup flour
• 1 cup reduced-sodium chicken broth
• 1 (14 1/2-ounce) can petite diced tomatoes
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon ground cayenne
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 6 drops hot sauce (we used Tabasco brand)
• 1 pound peeled, deveined shrimp
• 2 tablespoons fresh chopped parsley
• 4 cups hot cooked rice, white or brown

Preparation

Step 1

1. In a large frying pan, heat the butter and oil over medium-high heat. Add the onion, celery, bell pepper, and garlic and sauté until they are soft and tender, about 8 minutes.
2. Stir in the flour until it is heated through, about 1 minute. Gradually pour in the broth in increments, stirring after each addition, until the mixture has thickened. Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce, reduce the heat to medium, and cover and simmer the mixture for about 10 minutes, stirring occasionally.
3. Stir in the shrimp and parsley and cook the étouffée until the shrimp is no longer pink, 3 to 5 minutes. Serve over hot rice.