Saint Lucifer Cajun Shrimp Etouffee
1/2 cup butter
1/3 cup all purpose flour
2 cups chopped onion, yellow or white, about 2 medium onions
1/2 cup celery, chopped, about 1 stalk
1 large clove garlic, minced
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 cup low sodium chicken broth
1 cup water
2 lbs. raw shrimp, peeled and deveined
1 tablespoon Louisiana style hot sauce
1 teaspoon St. Lucifer Seafood Bay Spice, more to taste
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 scallions, chopped, green parts only
1/4 cup chopped fresh flat-leaf parsley
Cooked long-grain white rice
Melt butter in a large Dutch oven over medium-low, whisk in flour.
Cook, whisking constantly making a rue, until mixture turns golden brown, 10 to 12 minutes.
Increase heat to medium and add onion, celery and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
Stir in peppers and cook, stirring often, 5 minutes.
Stir in broth and water and cook, stirring constantly, until mixture thickens about 7 to 10 minutes.
Stir in shrimp and cook, stirring occasionally, until shrimp turn pink, about 5 minutes.
Stir in hot sauce, salt, Saint Lucifer Seafood Bay Spice and pepper; cook 5 more minutes.
Add scallions and parsley, and simmer 5 minutes.
Remove from heat. Cover and let stand 5 minutes.
Serve immediately over hot cooked rice, add more Saint Lucifer Seafood Bay Spice to taste.
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