There are plenty of great options for a New Orleans-style Mardi Gras dinner: gumbo, jambalaya, red beans and rice, po-boy sandwiches . . . but we always have shrimp etouffee. “Etouffee” is French for “smothered” and in this recipe our shrimp get smothered in a tasty sauce of butter, flour, red and yellow bell peppers, sweet onion, and tomato. We make sure to serve it over rice too so we can enjoy every last drop of sauce!
1lbRaw Shrimppeeled, deveined, and squeezed in a colander to remove excess water, then sprinkled with salt and pepper
1Large Red Bell Pepper
1Large Yellow Bell Pepper
1Large Sweet Onion
1canDiced Tomatoes with Chiliesdrained
2tablespoonFlour
Instructions
Melt butter in a large pan, I usually use a 12in cast iron skillet.
Mince the peppers and onions by hand or on low in a food processor.
Add onions and peppers to butter, cook until softened a bit.
Add flour to butter and veggie mixture, stirring constantly cooked until thickened, about 2 minutes.
Add drained tomatoes and shrimp.
Cook until shrimp are pink, but not over done.
Add Tabasco sauce to taste.
Serve over rice.
Notes
Fat Tuesday is one of the most popular days of the year in our house. Read about it in the archives here: https://catholicallyear.com/blog/mardi-gras-madness-and-hoodoo-movie/