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Boot up Kevin’s
etouffee to suit
your taste

Here is the recipe prepared by Kevin Tate, owner of Kevin's Two Boots Restaurant in Kailua, on "Hawaii's Kitchen" this week. The program aired at 5:30 p.m. Sunday on KHON Fox 2.

Shrimp Etouffee

3 cups white or brown rice
3 tablespoons vegetable oil
3 tablespoons flour
2 cups water
1 tablespoon chicken base
1 teaspoon cajun spices
1 teaspoon chicken seasoning
1/2 teaspoon garlic pepper
1/4 cup Worcestershire sauce
1 tablespoon Louisiana hot sauce
32 large shrimp or prawns, peeled and deveined
1 small red onion, diced
1 small Maui onion, diced
1 cup sweet bell pepper, diced
1 cup celery, diced

Cook rice according to package directions and set aside.

Heat oil in large skillet till slightly smoking. Add flour and whisk very fast until golden brown. If any black specks appear in the mixture, you've burned it and will have to start over.

Add next 7 ingredients and mix well until bubbling and smooth like gravy. Add shrimp and continue cooking until shrimp just start to turn pink. Add all the vegetables and simmer for 1 minute more.

Serve over the rice. Serves 4-6.

Note: For a vegetarian version, omit the shrimp and substitute vegetable base and seasoning for the chicken base and seasoning. Add broccoli, cauliflower and carrots.

Also, chicken may be substituted for the shrimp to make Chicken Etouffee

Nutritional information unavailable

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