Shrimp Etouffee, Rice smothered with Shrimp

To satisfy the seafood lovers here is my Etouffee recipe for Mardi Gras or make this any time you are in the mood for a little something spicy. Traditionally Cajun Etouffee is tomato based, where as Creole Etouffee is roux based. Enjoy!


Shrimp Etouffee
Rice smothered with Shrimp

Ingredients:
• 1 lb of fresh shrimp
– Peeled, rinsed and deveined and p
• 1 teaspoon vegetable or olive oil
• ½ yellow onion finely chopped
• 1 green, red or yellow pepper finely diced
• 4 celery stocks finely diced
• 1 14 – 15 ounce can of diced tomatoes with the liquid
• 1 cup of water
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper, if you want to bring out the Cajun in you add more spice
Option: Cajun seasoning
• 2 cups cooked rice

Cooking directions:

• Devein, peel, rinse the shrimp and pat dry with a paper towel
• Cook the rice per the directions on the package
• In a large skillet over medium heat sauté the onion, pepper and celery for 3 to 4 minutes until soft
• Add the can of diced tomatoes, water and seasoning
• Bring to a boil and simmer for 15 to 20 minutes until the mixture begins to thicken
• Add the shrimp and cook 4 to 5 minutes
• Serve immediately over the rice
– 4 servings