Shrimp Etouffee with Garlic Bread
I'm from New Orleans, so naturally when my family requested shrimp etouffee for dinner I just had to oblige.
I hope you'll give this dish a try, because it is indeed a winner in my book!! Now, I use to make this with Tony Chachere's. All the ingredients come in a box and all you add is your shrimp. But I recently decided to try this dish from scratch and with God's help it was a big success in our home!
2 lbs shrimp (serves up to 5) 1/4 cp flour with 1/2 cp water mixed
2 cups rice (cooked separately) 1 TBSP minced Garlic
1/2 onion chopped
1/2 bell pepper chopped
1/3 cup tomato sauce (I used mushroom flavor by Ragu)
1 stick of butter (I used no calorie spray butter)
In large skillet add shrimp, garlic, onion, bell pepper and butter
Add seasonings (I used onion powder, Cajun seasoning, and chili powder)
-I eyeball all my seasonings
-Let cook until shrimp start to turn pink, then
Add tomato sauce and flour/water mixture (the mixture helps thicken sauce)
Cook until you reach desired consistency (I cooked an additional 15 min)
I served this over rice and with garlic bread made with hoagie rolls, butter and garlic