Shrimp Etouffee with Jambalaya Girl Gumbo Base February 03 2020

Shrimp Etouffée
Yields: 5 Servings (Approx 1 1/2 cup servings)
3 WW Smart Points (Weight Watchers) 

Recipe Courtesy of: WW Fit Foodie

1 box Jambalaya Girl Gumbo Mix (4oz)
1 pound shrimp, peeled and deveined
1 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
6 cloves garlic, minced
2 slices center cut bacon, diced
4 cups hot shrimp stock (or 3 cups of hot water and 12 Oz bottled clam juice), divided
salt and pepper to taste
pinch of cayenne pepper
garlic powder to taste
1/4 cup thinly sliced green onions
steamed white rice or riced cauliflower to serve

In a large, heavy bottomed pot heat olive oil over medium-high heat.

Add onion, bell peppers, minced garlic, and bacon and cook 7-10 minutes or until lightly browned, stirring occasionally.

In a separate bowl, whisk Gumbo Mix with 2 cups stock.

Add Gumbo mixture to pot.

Bring to a simmer then add remaining stock.

Reduce heat to medium-low and continue simmering 30-45 minutes or until volume is reduced and a stew-like consistency is achieved, stirring frequently to keep from sticking.

Add shrimp and cook 3-5 minutes or until curled and cooked through, stirring occasionally.

Adjust seasonings to taste with salt, pepper, garlic and cayenne. Be aware that the mix already has a nice flavor, so minimal seasoning is required.

Serve hot over steamed white rice or riced cauliflower. Sprinkle with green onions and enjoy!