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Shrimp Etouffee (ay-too-fay)
Usually made with crayfish, this Cajun is
easily adaptable to incorporate shrimp
which is very affordable these days as it
is sold in bulk in the frozen seafood section
of your local grocery store.

2 pounds medium shrimp, peeled and deveined
1/2 cup butter
3 cloves garlic, minced
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped red onion
1/2 cup chopped green onion (scallion)
1/2 cup flour
4 cups water
6 cups chopped, fresh tomatoes
Worcestershire Sauce
2 bay leaves
Juice of one lemon
1 lb. browned chopped boneless chicken thighs, optional
1 lb. link of Andouille or spicy Italian sausage, optional

For perfect white rice:
4 cups water
2 cups rice

You'll need a medium-to-large stockpot or Dutch
oven with a tight fitting lid.
Over low heat melt butter and sauté garlic, onions,
peppers and celery until tender.
Stir in flour until veggies are evenly coated. Add
water, chopped tomatoes, and Worcestershire.
Continue to cook over low heat until thickened.
Add bay leaves, thyme and lemon juice.
Add browned chicken or browned sausage link, if desired.
Cover tightly and cook for 30 minutes over low heat.
The rice takes 25 minutes to prepare, so think ahead.

For perfect rice, boil the water in a medium saucepot.
Stir in rice. Cover with tight-fitting lid.
Reduce heat and simmer for 20 minutes.
Never lift lid as you will lose essential steam and heat.
Remove from heat. Fluff with fork.

After etouffee cooks for 30 minutes, remove bay
leaves and stir in raw shrimp. Cook for 8-10 minutes
stirring occasionally.
Serve stew piping

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