YIELD Makes 8 servings
The classic Cajun comfort food, étouffée literally means "to smother." This version eliminates most of the fat, but still "smothers" your tastebuds with abundant flavor and spice.
INGREDIENTS
3 tablespoons canola oil 1/4 cup all-purpose flour 1 cup chopped onion 1 cup chopped green bell pepper 1/2 cup chopped carrot 1/2 cup chopped celery 4 cloves garlic, minced 1 can (14-1/2 ounces) clear vegetable broth 1 bottle (8 ounces) clam juice 1/2 teaspoon salt 2‑1/2 pounds uncooked large shrimp, peeled and deveined 1 teaspoon red pepper flakes 1 teaspoon hot pepper sauce 4 cups hot cooked white or basmati rice 1/2 cup chopped flat leaf parsley Additional hot pepper sauce (optional)PREPARATION:
- Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
- Stir in broth, clam juice and salt; bring to a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
- Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.