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Tuscan cuisine, known for its rustic simplicity and vibrant flavors, has captured the hearts and palates of food lovers around the globe. Originating from the picturesque region of Tuscany in Italy, this culinary tradition emphasizes the use of fresh, high-quality ingredients and simple preparation methods. Tuscan dishes often celebrate the natural flavors of each component, making them both comforting and indulgent. One standout recipe that epitomizes the essence of Tuscan cooking is Creamy Garlic Tuscan Chicken. This dish combines succulent chicken breasts with a rich, flavorful sauce infused with garlic, sun-dried tomatoes, and fresh spinach, resulting in a meal that is as satisfying as it is easy to prepare.

Smoky Cajun Shrimp Étouffée

Discover the rich flavors of Tuscany with this easy Creamy Garlic Tuscan Chicken recipe. This delectable dish showcases succulent chicken breasts enveloped in a rich, creamy sauce infused with garlic, sun-dried tomatoes, and fresh spinach. Perfect for any weeknight meal, it's a delightful blend of comfort and nutrition. Follow simple steps for a dish that promises to impress, whether you’re a novice or seasoned cook. Enjoy a taste of Italy tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/4 cup unsalted butter

1/4 cup vegetable oil

1 large onion, finely chopped

1 bell pepper, chopped (green or red)

2 stalks celery, chopped

4 cloves garlic, minced

1/4 cup all-purpose flour

2 cups low-sodium chicken stock

1 cup diced tomatoes (canned or fresh)

2 tsp Cajun seasoning (adjust to taste)

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, for extra heat)

1 bay leaf

2 green onions, sliced (for garnish)

1/4 cup fresh parsley, chopped (for garnish)

Salt and pepper to taste

Cooked white rice or crusty bread (for serving)

Instructions
 

Prepare the Shrimp: In a medium bowl, season the peeled and deveined shrimp generously with salt, pepper, and 1 teaspoon of Cajun seasoning. Allow the shrimp to marinate at room temperature while you prepare the étouffée base—this helps enhance their flavor.

    Make the Roux: In a large, heavy-bottomed pot or Dutch oven, combine the unsalted butter and vegetable oil over medium heat. Wait until the butter is shimmering and bubbly, then add the finely chopped onion, bell pepper, and celery. Sauté the mixture for about 5-7 minutes until the vegetables are soft and fragrant.

      Add Garlic and Flour: Stir in the minced garlic and cook for about 1 minute until aromatic. Gradually sprinkle in the all-purpose flour, stirring constantly to combine until a roux forms (a thick, paste-like consistency). Continue to cook this mixture, stirring continuously, for about 10-15 minutes until it deepens to a rich golden brown—caution is key, as you do not want to burn the roux!

        Incorporate Liquids and Seasonings: Slowly pour the low-sodium chicken stock into the roux, whisking constantly to ensure no lumps form. Add in the diced tomatoes, remaining Cajun seasoning, smoked paprika, cayenne pepper (if using for extra heat), and bay leaf. Bring the mixture to a gentle simmer, cooking for about 10 minutes and stirring occasionally until it thickens beautifully.

          Add the Shrimp: Lower the heat to a gentle simmer, then carefully fold in the marinated shrimp. Continue simmering the étouffée for an additional 5-7 minutes, or until the shrimp turn pink, opaque, and are cooked through. Remember to remove the bay leaf before serving.

            Garnish and Serve: Taste the étouffée and adjust seasoning with additional salt, pepper, or Cajun seasoning if desired. Serve the dish hot over fluffy white rice or alongside crusty bread. For a finishing touch, garnish generously with sliced green onions and freshly chopped parsley.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4