Cajun spice in the Garden
If you like spice then you'll love this! But you can tone it down, it's really up to you. I forgot to take the picture, so after I put everything away I remembered. I pulled the storage container out and dumped it in a bowl for the pictures. (So pretend it's over rice)
Cajun Shrimp Etouffee 4 servings
1/2 lb. Shrimp
2 cans Rotel Diced Tomatoes (for extra spice use 1 original and 1 hot habanero's)
1 medium onion - diced
2 stalks of celery sliced
1/2 cup green bell peppers
1/2 cup red bell peppers
1 bunch (1/4 cup) green onions chopped
1/4 cup flour
1 tbsp butter
1/2 cup water
2 cloves garlic chopped
1/2 tsp paprika
1/4 tsp chili powder
1/2 tsp sea salt
1/4 tsp black ground pepper
1/4 tsp cumin
1/2 tsp Thyme
1/4 tsp coriander
1 tsp Basil
1/2 tsp white pepper
Place Crockpot to high add butter and flour. Prepare vegetables, once they are all chopped, check on the butter. It should be starting to melt. Use fork or whip to make a paste with the flour. Open both cans and port the juice in only and whip until smooth. Then add tomatoes and all the vegetables and water. Grind together spices and then mix into mixture. Cover and leave on high for 2 hours. Turn to low and add shrimp and cook another 2-3 hours on low.
Serving (Approx. 1 1/2 cups) Calories 140, Fat 1g, Saturated fat 1g, Cholesterol 95mg, Sodium 1119mg, Carbohydrate 16g, Dietary fiber 3g, sugars 6g, and Protein 14g.
Serve over rice, very yummy. Goes well with a Riesling.
1/2 lb. Shrimp
2 cans Rotel Diced Tomatoes (for extra spice use 1 original and 1 hot habanero's)
1 medium onion - diced
2 stalks of celery sliced
1/2 cup green bell peppers
1/2 cup red bell peppers
1 bunch (1/4 cup) green onions chopped
1/4 cup flour
1 tbsp butter
1/2 cup water
2 cloves garlic chopped
1/2 tsp paprika
1/4 tsp chili powder
1/2 tsp sea salt
1/4 tsp black ground pepper
1/4 tsp cumin
1/2 tsp Thyme
1/4 tsp coriander
1 tsp Basil
1/2 tsp white pepper
Place Crockpot to high add butter and flour. Prepare vegetables, once they are all chopped, check on the butter. It should be starting to melt. Use fork or whip to make a paste with the flour. Open both cans and port the juice in only and whip until smooth. Then add tomatoes and all the vegetables and water. Grind together spices and then mix into mixture. Cover and leave on high for 2 hours. Turn to low and add shrimp and cook another 2-3 hours on low.
Serving (Approx. 1 1/2 cups) Calories 140, Fat 1g, Saturated fat 1g, Cholesterol 95mg, Sodium 1119mg, Carbohydrate 16g, Dietary fiber 3g, sugars 6g, and Protein 14g.
Serve over rice, very yummy. Goes well with a Riesling.
Comments
May try it without the crock pot one of these days!
I'm with Tarny, might try it on the stove top.
You melt the butter and add the flour, stir in the juice from the tomatoes until smooth. Then pretty much simmer until tender. Add the shrimp if they're frozen pre-cook 30 minutes before you serve. If they're fresh a bit less time would be needed.
Good luck!