"Étouffée basically means "smothered," and the heavenly aroma of Shrimp Étoufée (ay-too-FAY) comes from the heady concoction of seasonings in the sauce."

Serves - 4

Includes - Conversion chart

Tools

• Skillets

Directions

Makes 4 Servings

1. Chop bell pepper, onion, and celery into equal sized pieces, approximately 1/2-inch pieces.
2. Chop garlic.
3. Melt butter in a nonstick skillet.
4. Add flour to butter and whisk until it turns caramel in color.
5. Slowly stir in clam juice and continue to whisk until thick.
6. Stir in bell pepper, celery, onion, garlic, thyme, cayenne, salt, bay leaf and paprika.
7. Bring to a simmer, cover and cook until tender, about 15 minutes.
8. Add the shrimp and the scallions.
9. Cook until shrimp is pink and cooked through, about 2 to 3 minutes.
10. Serve with fresh parsley, rice, and Tabasco Sauce for extra heat.