Shrimp Etouffee

1 packet Classic Cajun dip mix
3 Tbsp oil
3 Tbsp flour
1 onion, chopped
1/2 bell pepper, chopped
3 celery sticks, chopped
3 Tbps tomato paste
1 1/4 cup beef stock
1 cup dry white wine
1 Tbsp tabasco
1 1/2 lbs. shrimp

Heat oil in a dutch oven. Add flour to make a roux. Add all ingredients except shrimp. Cook until thick stirring constantly. Add shrimp. Heat 2 minutes. Remove from heat. Serve
over cooked rice.

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