Celebrate Mardi Gras and New Orleans cuisine with this healthier version of étouffée featuring shrimp, langostino and brown rice.
- 2 cups uncooked brown rice
- 5 tablespoons unsalted butter, divided
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 1 bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 1/4 cup all-purpose flour
- 1 1/2 pounds of uncooked seafood (shrimp, langostino, crawfish or a combo of any of these)
- 4 cups low sodium seafood or vegetable stock/broth
- 4 bay leaves
- Chopped fresh Italian parsley
- Chopped fresh scallions
- Hot sauce
- Cook brown rice according to instructions. Keep warm as étouffée cooks.
- In a large stockpot over medium heat, melt 2 tablespoons butter. Add onion, celery, bell pepper, jalapeño, garlic, smoked paprika, thyme, black pepper, cayenne pepper and salt. Stir and cook until vegetables are soft, about 8 – 10 minutes.
- Add remaining 3 tablespoons butter and once melted, add in flour. Stir constantly for 1 minute.
- Add seafood and stir. Cook for about 3 minutes (seafood will not be cooked through entirely.)
- Add stock/broth and bay leaves. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, until mixture thickens. Remove bay leaves
- To serve, add scoop of rice to large shallow bowl and ladle étouffée over top. Top with parsley, scallions and hot sauce as desired.
Adapted from The Texas New Yorker’s Shrimp and Crawfish Étouffée