Recipe Image

Smoky Seafood Etouffee

  • 35 m
  • 50 m
Diabetic Living Magazine
“Enjoy the flavors of Louisiana Cajun cooking with this lightened-up version of the famous shrimp and rice dish.”

Ingredients

    • 2 tablespoons canola oil
    • 2 tablespoons all-purpose flour
    • 1 cup chopped sweet onion, such as Vidalia®)
    • 1 fresh poblano chile pepper, cut into ½-inch pieces
    • 1 stalk celery, cut into ½-inch pieces
    • 3 cloves garlic, minced
    • 1½ cups low-sodium chicken broth
    • 2 tablespoons no-salt-added tomato paste
    • 8 ounces small okra, trimmed, or half of a 12-oz. package frozen whole okra
    • 1 large red sweet pepper, cut into 1-inch pieces
    • 1 pound fresh large shrimp in shells, peeled and deveined (with tails intact, if desired)
    • 2 cups chopped collard greens
    • ½ teaspoon kosher salt
    • ½ teaspoon smoked paprika
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon freshly ground black pepper
    • 2 cups cooked brown rice
    • 1 tablespoon thinly sliced green onion

Directions

  • 1 In a deep 10-inch skillet, heat oil over medium-high. Add flour; cook 3 minutes or until the color of peanut butter, stirring constantly. Add onion, poblano pepper, and celery; cook 3 to 5 minutes or until onion is tender, stirring occasionally. Add garlic; cook and stir 45 to 60 seconds or until fragrant.
  • 2 In a small bowl, combine broth and tomato paste; add to vegetables in skillet. Bring to boiling, stirring constantly. Stir in okra and sweet pepper; cook over medium 10 to 12 minutes or until broth is slightly thick and vegetables are just tender.
  • 3 Stir in shrimp, collard greens, kosher salt, smoked paprika, cayenne pepper, and black pepper. Cook 4 minutes or just until shrimp are opaque. Serve with rice and sprinkle with green onion.
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