Shrimp etouffee is a classic and we’re here to lighten it up by adding in additional vegetables! This small twist can go a long way in terms of adding more nutrients and fiber to your dish as well as flavor.

 How It’s Made:

1. Bring a small pot of water to boil
2. Add rice and cook to the package directions
3. Dice onion
4. Dice bell pepper
5. Mince garlic
6. Slice celery
7. Dice jalapeno and seed half of it
8. Preheat stove to medium-high heat
9. In a large pot, bring the oil to a hot temperature and add the flour and combine until there are no lumps
10. Let the mixture get deeper in color for about 5 minutes. Stir frequently as to no stick to the bottom
11. Add onion, bell pepper, garlic, celery and jalapeno to a pot and coat with the rue
12. Place the top on and let it sweat for 5 minutes
13. Add in bone broth a little at a time to start the slurry process
14. Once all the liquid has been incorporated, add the spices and shrimp and stir
15. Place the lid back on for an additional 10 minutes and turn the heat to medium-low
16. Add any additional salt and pepper and serve as desired over rice

Serves 6

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