Breastfeeding Friendly Easy Étouffée
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Learn more →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)
Can be omittedfresh parsley
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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