Cajun Shrimp Étouffée

Ingredients:

1 pound shrimp, peeled and deveined
2 tablespoons Creole seasoning
3 tablespoons unsalted butter
1 large onion, finely chopped
1 green bell pepper, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups shrimp stock or chicken stock
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Salt and pepper to taste
1/2 cup green onions, chopped
2 tablespoons fresh parsley, chopped
Directions:

Season the shrimp with 1 tablespoon of Creole seasoning.
In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.
Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux.
Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through.
Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4 servings

#cajunfood #shrimpetouffee #creole

Nacho Cheese Beef Wrap
A delightful recipe for wraps featuring ground beef, tangy nacho cheese, and crispy toppings, all wrapped up in a tortilla.
Ingredients :
1 cup Nacho Cheese Sauce.
½ cup Sour Cream.
1 pound lean ground beef.
1 can Rotel, green chilis with diced tomatoes.
½ cup chopped green peppers.
½ cup diced onions.
1 packet Taco Seasoning Mix.
Nacho Cheese flavored Doritos, crushed.
4 flour tortilla wraps.
Shredded lettuce.
Instructions :
Cook beef in a skillet; drain the excess fat.
Add onions and peppers; sauté for 4 minutes.
Mix in the taco seasoning.
Combine Rotel and Nacho Cheese Sauce in a bowl.
Lay out four tortillas on a flat surface.
Spread Nacho Cheese mixture along the center of each tortilla.
Layer with beef mix, sour cream, onions, peppers, and Doritos.
Fold sides; roll up burrito-style.
Warm a skillet over medium heat.
Toast wraps in the skillet until both sides are crisp.
Serve promptly with lettuce and other toppings as desired.

Olive Garden Steak Gorgonzola Alfredo

Ingredients:
For the Steak:
1 lb sirloin steak, sliced into strips
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
For the Alfredo Sauce:
12 oz fettuccine pasta
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 1/2 cups Parmesan cheese, grated
1/2 cup Gorgonzola cheese, crumbled
1/4 teaspoon nutmeg (optional)
Salt and pepper to taste
For the Balsamic Glaze:
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Directions:
Cook the Steak:
In a skillet over medium-high heat, heat olive oil. Season the steak strips with garlic powder, salt, and pepper, then cook for 3-4 minutes per side until browned and cooked to your desired doneness. Remove and set aside.
Prepare the Alfredo Sauce:
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer, cooking for 3-4 minutes until slightly thickened. Gradually stir in the grated Parmesan cheese and Gorgonzola cheese, whisking until melted and smooth. Add nutmeg if desired. Season with salt and pepper to taste.
Make the Balsamic Glaze:
In a small saucepan, combine balsamic vinegar and brown sugar over medium heat. Stir until the sugar dissolves, then let it simmer for about 10-15 minutes until it reduces by half and thickens into a glaze. Set aside.
Combine and Serve:
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Arrange the cooked steak strips on top.
Drizzle the balsamic glaze over the steak and pasta. Garnish with extra Gorgonzola cheese if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 750 kcal | Servings: 4 servings