Bring the spirit of New Orleans to life tonight with a few bold, vibrant ingredients, like oregano and thyme. Combine with red pepper to spice things up - and you’re one step closer to Cajun-inspired flavor at home.
É-tou-what? Traditionally made with crawfish, our version of this Cajun stew uses shrimp so you can make it all year ‘round. Save time with the “sange” technique - sprinkling flour on the ingredients while cooking, before adding liquid. This shortcut will help create the rich thickness étoufée is known for.
1. Melt butter in large saucepan on medium heat. Add bell pepper blend; cook and stir 5 minutes. Sprinkle with flour and spices. Cook and stir 1 minute.
2. Gradually stir in broth, diced tomatoes and tomato paste until blended. Add shrimp; bring to boil.
3. Reduce heat to medium-low; simmer until shrimp turn pink and liquid has thickened slightly, about 5 minutes. Serve over cooked rice, if desired.