Dairy-Free Shrimp Étouffée

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 0.5 cup All-Purpose Flour
• 0.5 cup Vegetable Oil
• 1 large Onion
• 1 large Bell Pepper (Green)
• 2 stalks Celery
• 4 cloves Garlic
• 2 tbsp Cajun Seasoning
• 1 14.5 oz can Diced Tomatoes
• 2 cups Chicken Broth
• 0.5 cup Dairy-Free Milk (unsweetened)
• 1 tsp Hot Sauce
• 4 cups Cooked White Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, combine the 0.5 cup of vegetable oil and the 0.5 cup of all-purpose flour over medium heat (about 175°C / 175°C). Whisk constantly until the mixture turns a deep, reddish-brown color, which should take about 20-25 minutes. This is your roux, and it is crucial to stir continuously to prevent burning.
2. 2Add the 1 large onion, 1 large green bell pepper, and 2 stalks of celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
3. 3Stir in the 4 cloves of garlic and the 2 tablespoons of Cajun seasoning. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 1 14.5 oz can of diced tomatoes and the 2 cups of chicken broth. Bring the mixture to a simmer, then stir in the 0.5 cup of dairy-free milk and the 1 teaspoon of hot sauce. Let it simmer gently for 10 minutes.
5. 5Add the about 450 g of shrimp to the pot. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, which should take about 3-5 minutes. The shrimp should reach an internal temperature of 63°C.
6. 6Serve the étouffée immediately over the 4 cups of cooked white rice.

Substitutions

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