With Super Bowl weekend coming up and the game being played in New Orleans, I couldn’t help but think of a classic Cajun/Creole dish, Shrimp Étouffée.
This iconic dish features the “Holy Trinity” of vegetables — onion, celery and green bell pepper — forming the aromatic base of its rich flavor. It’s thickened with a roux. The result is a savory, comforting dish that perfectly embodies the bold and vibrant flavors of New Orleans cuisine.
Shrimp Étouffée
Yield 2 servings. Recipe by Linda Gassenheimer
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon flour
3/4 cup diced celery
3/4 cup diced green bell pepper
3/4 cup diced onion
1 cup chicken broth
2 tablespoons tomato paste
1/8 teaspoon cayenne pepper
1 package microwave brown rice (to make 11/2 cups cooked)
3/4 pound peeled raw shrimp
Salt and black pepper
Melt butter and oil in a large nonstick skillet over medium-high heat. Add in the flour and stir with the butter and oil for about 2 minutes. Add the celery, green bell pepper and onion and stir to coat. Add the broth, tomato paste and cayenne pepper and bring to a boil. Cover and simmer for 10 minutes. Make the rice according to package instructions. Measure 11/2 cup rice and divide between two plates. Add the shrimp to the skillet and cook until the shrimp turn pink, about 2 to 3 minutes. Spoon over the rice.
