Shrimp Etouffee

Servings: 4 | Serving size: 4 ounces shrimp with sauce

Cooking Time: 60 Minutes

This recipe can easily be multiplied and leftovers are good for 24 - 48 hours. Reheat gently. This recipe also requires making Cajun Spice. (If you would rather use a pre-made Creole spice blend, try Chef Paul Prudhomme's, Tony Chachere's, or the McCormick Creole spice blend. If you use either the Tony Chachere's or the McCormick, omit the added salt.)

Serve with Jasmine Rice or Low Sodium Jasmine Rice.

Place the flour in a large non-stick skillet and heat over medium-high heat. Watch the pan carefully, stirring and shaking the flour. It will take about 10 to 15 minutes and the flour will turn an almond brown. Do not let the flour cook too fast or burn. Remove to a plate and cool.

While the flour is cooling place the butter and olive oil in the pan over medium heat and add the minced garlic. Cook, stirring frequently, until it softens. Add the onions, celery, green and red peppers and cook until the peppers are slightly soft.

Sprinkle about 1/4 of the cooked flour over the top of the cooked vegetables. Stir to blend the flour and repeat with the flour in three more batches until it is fully incorporated and there are no clumps of flour.

Add the water slowly stirring continuously. The sauce will begin to thicken. Stir in the salt, pepper, cayenne pepper, bay leaf and Cajun spice.

Cook slowly adding water a tablespoon at a time if the sauce is too thick. Add the tomatoes, sherry, parsley and thyme. The sauce can be made to this point and kept warm or overnight. When ready to serve heat the sauce and add the shrimp. Cook until they are pink and firm.

Serve over Jasmine Rice and top with the chopped green onions.