Shrimp Etouffee

Happy Mardi Gras...now let's eat!

 

4 Tbsp butter
4 Tbsp flour
1 cup diced onion
½ cup diced celery
½ cup diced bell pepper
4 garlic cloves, minced
2 cups shrimp stock (If you don’t have this just boil the shrimp tails in vegetable broth for about 20 minutes)
1 14 oz can of diced tomatoes, drained
1 Tbsp Creole or Cajun seasoning
1 Tbsp Worcestersire sauce
1 lb shrimp, shelled and deveined
Tabasco sauce to taste
Salt and pepper to taste
2 Tbsp lemon juice
½ cup green onions, sliced
½ cup minced flat leaf Italian parsley

In a large pan over medium heat, melt butter until it starts to brown and then sprinkle and mix in flour; mix and simmer. Add onion, celery and pepper and cook until tender, about 5 minutes. Add garlic and cook for another minute. Whisk in stock, tomatoes, creole seasoning and Worcestershire sauce; simmer for 20 minutes. Add shrimp and cook for about 5 minutes, until pink or heated all the way through. Season with hot sauce, salt and pepper to taste. Mix in lemon juice, green onions and parsley. Serve with rice.

Linda’s Creole Creation

½ lb chicken tenders, cut into thirds

Cajun seasoning

Freshly cracked black pepper
½ lb raw shrimp, deveined and peeled
½ red bell pepper, diced
½ green bell pepper, diced
½ yellow onion, diced
2 large garlic cloves, minced
1 jalapeno, seeded and minced (optional, depends on how spicy you like it)
1 can of diced tomatoes with jalapenos

2 cups of chicken broth
1 cup rice

1 tsp EVOO

Cook rice in rice cooker or stove top until done. Fluff right before serving.

In a frying pan over medium heat, drizzle a little EVOO and brown chicken for a couple minutes on each side. Season with Cajun seasoning and pepper. Don’t cook all the way through yet and remove chicken from pan to a plate. Add veggies to pan, sauté for about 5 minutes until tender. Add canned tomato, bring to a boil and then turn to a simmer. Add chicken back to pan and then add shrimp. Cook just until shrimp turns pink and chicken is cooked all the way through.

Serve chicken and shrimp mixture over rice.

Jambalaya 2

1 large chicken breast, cut into bite sized pieces
2 chicken garlic sausages, cut into bite sized pieces
½ lb large shrimp, cooked and tails removed
1 small green bell pepper, sliced
½ onion, sliced
1 large garlic clove, minced
1 cup of rice
2 cups of canned diced tomatoes, with juices
1/2 cup of chicken broth
Crushed red pepper flakes
Salt
EVOO

In a rice cooker, add rice, diced tomatoes, chicken broth and a drizzle of EVOO. Cook until done.

In a large sauce pan over med-high heat, sauté chicken in a little EVOO. Add peppers, onion, garlic and sausage. Sauté until chicken is almost cooked all the way through. When rice is done, add it to the pan and mix together with other ingredients. Add a couple dashes of red pepper flakes and salt to taste. Stir in shrimp until they are heated through.

Serve in a shallow bowl and accompany with cornbread.

Jambalaya (my version)

1 cup of long grained Basmati rice
½ cup of water
1-14.5 oz. can of diced tomatoes with garlic and olive oil

2 raw spicy Italian sausage links
1 raw chicken breast, chopped
10 large raw shrimp, defrosted and peeled
½ red bell pepper, chopped
¼ red onion, chopped
1 garlic clove, minced
½ tsp crushed red pepper flakes
Salt
EVOO

In a rice cooker, add rice, water, ½ can of the diced tomatoes and ½ teaspoon of salt. Cook until ready.

In a medium sized pan over medium high heat, cook sausages until half way done. Add chicken, peppers, onion, garlic, the other half of the diced tomatoes, salt and red pepper flakes. Cover, turn to low heat and cook until chicken is almost done (no longer pink in the middle), about 5-10 minutes. Add shrimp and cook until they turn pink.

Serve jambalaya over rice.

NOTE: I usually use green bell peppers and yellow onions, but I was out, and add parsley (but I was too lazy to go out to the garden and get some).