Easy Étouffée

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

1 ½ lb large shrimp, peeled and deveined
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp salt
4 tbsp unsalted butter, divided
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 stalks celery, finely diced
4 cloves garlic, minced
3 tbsp all-purpose flour
1 ½ cups low-sodium chicken broth
1 tbsp worcestershire sauce
1 tsp hot sauce
¼ tsp dried thyme
1 bay leaf
salt and pepper, to taste

For serving

2 cups cooked long-grain white rice
3 green onions, thinly sliced (optional)
2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a medium bowl, toss the shrimp with the paprika, garlic powder, onion powder, cayenne, and 1/2 tsp salt until evenly coated. Set aside while you prepare the sauce.
2
Melt 1 tbsp of the butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 minute per side, until just pink and opaque — they will finish cooking in the sauce. Transfer to a plate and set aside.

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