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Lunchbreak: Shrimp etouffe from Nita’s Gumbo

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Ms. Anita Doty, Denise Edge and Sheldon Blanton

Nita's Gumbo
8100 S. Stony Island
Chicago
(773) 734-2788
www.nitasgumbo.com

Shrimp Etouffe

Roux
1 stick of butter
1/4 cup of flour
5 cups of seasoned shrimp stock

1/2 cup diced red peppers
1/2 cup diced green peppers
1/2 cup diced yellow peppers
1/2 cup diced celery
1/2 cup diced white onion
1/2 cup diced scallions
1/4 cup diced stewed tomatoes

1 Tbs garlic powder
1 Tbs onion powder
1 Tbs white pepper
crushed red pepper
1 tsp salt

10 medium shrimp, peeled and deveined

Directions:
Melt butter in a pot to a simmer. Add flour and continually stir rapidly until caramelized. Stir in 3 cups of shrimp stock and seasonings then simmer for 15 minutes. Add red peppers, yellow peppers, green peppers, celery, and onion. Mix in 2 more cups of stock and stir in seasonings. Cook until soften, about 5 minutes. Add shrimp with diced tomatoes and cook about 5 more minutes, until shrimps are bright pink and cooked through. Garnish with scallions and serve over rice.

 

*Incorrect address aired during the segment. Nita's Gumbo is located at 8100 S. Stony Island Chicago, 60617. We apologize for the graphic error.*