Firehouse Kitchen #1 - Shrimp Etouffee

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option that is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a budget-friendly option.

green bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: frozen bell pepper mix

Frozen mixes are often cheaper and reduce prep time.

Turn the burner on and get the pan hot.

Dice up the onion, green bell pepper, and celery.

Melt butter in the pan and add the diced vegetables; cook until softened.

Cut up the Andouille sausage into pieces.

Add the sausage to the pan with the vegetables and cook until warmed through and slightly browned.

Season the mixture with black pepper, salt, and Creole garlic salt to taste.

Stir in tomato paste and cook for a few minutes to incorporate flavors.

Pour in chicken stock and bring to a simmer.

Add shrimp to the pot and cook until pink and opaque, about 5-7 minutes.

Serve the shrimp etouffee over brown rice, garnished with chopped green onions and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens