Rich New Orleans inspired dish with Cajun and Creole flavors.

DIETS: LC GF
Servings: 6

Ingredients: 

• 1/3 cup butter
  
• 1/2 cup flour
  
• 2 teaspoons Cajun seasoning
  
• 6 garlic cloves, minced
  
• 4 medium onions, chopped
  
• 3 medium green peppers, chopped
  
• 3 celery stalks, chopped
  
• 4 cups broth (veggie, chicken or seafood)
  
• 1-15oz can crushed tomatoes
  
• 2 bay leaves
  
• 1/4 teaspoon cayenne pepper
  
• Salt & pepper
  
• 2 teaspoons paprika
  
• 1-1/2 teaspoons oregano (dried)
  
• 1-1/2 teaspoons thyme (dried)
  
• 2 lbs large raw shrimp, peeled and deveined
  
• 3 cups hot cooked white rice
  
  

Instructions: 

• In a large skillet, make a roux by melting butter over medium heat.
• Add the flour and Cajun seasoning and cook until it's light brown and bubbly (about 3 minutes).
• Add garlic, onion, peppers & celery and cook until softened (about 6 minutes).
• Stir in shrimp stock, scraping up any brown bits from the bottom of the pan.
• Add tomatoes, bay leaves, cayenne and 1/2 teaspoon salt, mixing well.
• Cover and simmer over medium heat for 15 minutes.
• While sauce is simmering, add shrimp to a large bowl. Add paprika, 1-1/2 teaspoons pepper, oregano and thyme and mix well.
• Add shrimp to sauce mixture, cover and simmer for approximately 5 minutes, or until shrimp are pink and opaque.
• Divide rice among bowls or plates and smother with sauce and shrimp mixture.
• Serve immediately.

Nutrition Info Per Serving: 
Calories 407
Total Fat 13 g
Cholesterol 221 mg
Sodium 1677 mg
Potassium 593 mg
Total Carbohydrate 46 g
Dietary Fiber 4 g
Sugars 7 g
Protein 27 g