Weeknight Shrimp Étouffée

A quicker roux-based Louisiana classic smothering shrimp over rice.

Ingredients

• 1 lb shrimp, peeled
• 4 tablespoons butter
• 4 tablespoons flour
• 1 onion, diced
• 1 bell pepper, diced
• 2 teaspoons cajun seasoning
• 3 cups cooked rice

Instructions

1. Make a peanut-butter-colored roux.
2. Add vegetables and seasoning; loosen with broth.
3. Simmer, add shrimp until pink, serve over rice.

Nutrition (per serving)

460 cal · 28g protein · 46g carbs · 18g fat

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