INGREDIENTS:
1/2 Tbsp butter
1/2 Tbsp olive oil
1 large onion, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
3 tsp. minced garlic
1/4 cup flour
1 cup reduced-sodium chicken broth
1 (14 1/2 ounce) can petite diced tomatoes
1/2 tsp. dried thyme leaves
1/8 teaspoon ground cayenne
1/4 tsp. salt
1/2 tsp. paprika
1/2 tsp. oregano
6 drops hot sauce
1 pound peeled, deveined shrimp
2 Tbsp fresh chopped parsley
4 cups hot cooked rice, white or brown
DIRECTIONS:
In a large frying pan, heat the butter and oil over medium-high heat. Add the onions, celery, bell pepper, and garlic and saute until they are soft and tender, about 8 minutes.
Stir int he flour until it is heated through, about 1 minute. Gradually pour in the broth in increments, stirring after each addition, until the mixture has thickened. Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce, reduce the heat to medium, stirring occasionally.
Stir in the shrimp and parsley and cook the etouffee until the shrimp is no longer pink, 3 to 5 minutes. Serve over hot rice.
*Found in Family Fun Magazine*
In a large