Enjoy this simple but flavorful dish!
**Recipe nutritional facts calculated with 1/4c rice and 6 shrimp. To lower carbs use cauliflower rice.
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
Ingredients
- 1.5 cups brown or jasmine rice
- 1/3 cup canola oil
- 1/4 cup flour
- 1 each onion, chopped
- 1 each green bell pepper, diced
- 2-3 stalks celery, diced
- 1 15 oz can no salt added diced tomatoes
- 1.5 cup broth seafood or vegetable
- 2 TBSP old bay seasoning
- 1/8 tsp cayenne pepper
- 1.5 lb shrimp, peeled and deveined
- 1 TBSP hot sauce
Ingredients
|
Rate this recipe!
|
Instructions
- Cook the rice per the package details. This will take 30-40 minutes.
- Whisk the oil and flour together in a skillet. Cook over medium or medium-high heat, stirring consistently for about 10 minutes or until the mixture is a peanut butter color. You will need to consistently stir or the flour will burn.
- Stir in the pepper, onion, and celery. Sauté covered for about 15 minutes, stirring occasionally.
- Mix in the tomatoes, 1 cup of the broth, old bay seasoning and cayenne pepper. Bring to a boil and let simmer uncovered for about 20 minutes. If to thick add in remainder of broth.
- Mix in the shrimp and hot sauce. Cook for 2-5 minutes or until the shrimp or opaque. Remove from heat.
- Serve over cooked rice.
- To make low carb you can use cauliflower rice.
Recipe Notes
Nutrition Facts
Cajun Shrimp Etoufee
Amount Per Serving
Calories 201
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 70mg
23%
Sodium 505mg
21%
Potassium 22mg
1%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
4%
Sugars 3g
Protein 30g
60%
Calcium
0.2%
Iron
0.3%
* Percent Daily Values are based on a 2000 calorie diet.
Share this Recipe