Black Eyed Pea and Shrimp Étouffé
Text and Photo by Jac Kyles Baker
Makes 2 servings
Ingredients
1 15 oz. can black eyed peas, drained*
1/2 cup medium cooked frozen shrimp, thawed
1 red, yellow or orange sweet pepper, diced
2 cloves garlic, minced
1 small yellow onion, diced
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
2 tsp vegetable oil
1/4 cup all purpose flour or chickpea flour
1 cup water or vegetable broth
1/4 cup parsley, chopped
2 tsp fresh thyme leaves
salt and pepper to taste
Preparation
In a large microwave safe bowl, combine onion, garlic and sweet pepper. Cover bowl. Microwave on HIGH 2 minutes or until vegetables are tender. Carefully remove bowl from microwave. Drain excess water from vegetables.
Add spices, salt, pepper and oil to vegetables. Stir to coat vegetables. Microwave on HIGH 2 minutes. Carefully remove bowl from microwave.
Stir black eyed peas into vegetables. Sprinkle flour on peas and vegetables. Stir to coat vegetables with flour. Add water or broth to bowl. Stir mixture.
Microwave on HIGH 2 to 3 minutes, checking on the thickness of the gravy every minute. Cook until the gravy is your preferred thickness. Adjust salt and pepper to your taste, if needed.
Carefully remove bowl from microwave. Stir in parsley, thyme and shrimp. Microwave on HIGH 1 minute or until gravy is heated through.
Serve with rice.
Cook's Notes
*If your canned black eyed peas are organic, you may want to reserve the liquid to use in the gravy. Taste the liquid to gauge saltiness.
If the canned liquid is thicker than you like, substitute half the liquid with water or broth.
