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Shrimp Etouffee

Jennifer Drummond
  • 60 minutes
  • Serves 6

INGREDIENTS

2 lb

Shrimp

1/2 cup

Celery

2 tbsp

Garlic

1/2 cup

Green peppers

1 cup

Onion

2 tbsp

Parsley, fresh

1/4 cup

Scallions

2 tbsp

Thyme, fresh

1

( 14.5 ounce) can Tomatoes

4 cups

Chicken broth, low sodium

2 tsp

Hot sauce

2 tsp

Lemon juice, fresh

1 tbsp

Worcestershire sauce

2 1/2 cups

Brown rice

1/4 cup

All-purpose flour

1 tbsp

Cajun seasoning

1

Salt and pepper

5/16 cup

Butter