For a satisfying meal that comes together quickly, do as the Cajuns do and turn to this Shrimp and Tasso Étouffée. Get the rice cooking just before you start the roux, and this comforting dinner will end up coming together at about the same time.
Shrimp and Tasso Étouffée
Makes 4 servings
Ingredients
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 1 cup chopped tasso
- 2 cups fresh trinity seasoning mix*
- 3 cups chicken broth
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1 tablespoon Worcestershire sauce
- 1½ pounds peeled and deveined fresh jumbo shrimp
- Hot cooked rice, to serve
- Garnish: sliced green onion
Instructions
- In a large skillet, melt butter over medium-low heat. Whisk in flour, and cook, stirring occasionally, until roux is golden brown and resembles the color of peanut butter, 10 to 12 minutes.
- Add tasso to roux, and cook, stirring occasionally, for 2 to 3 minutes. Add trinity mix, and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Slowly whisk broth into mixture until fully combined. Add thyme, bay leaves, and Worcestershire; bring to a boil. Reduce heat, and simmer until thickened, 7 to 10 minutes.
- Add shrimp to mixture. Cook, stirring occasionally, until shrimp are firm and fully cooked, 5 to 7 minutes. Discard thyme and bay leaves.
- Serve over rice. Garnish with sliced green onion, if desired.
Notes
*You can save a few minutes of chopping by buying your trinity chopped! We used a mix of 1 cup each chopped white onion, chopped green bell pepper, and chopped celery; 2 tablespoons chopped fresh parsley; and 1 tablespoon minced garlic.
