Real New Orleans Shrimp Étouffée
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Real New Orleans Shrimp Étouffée
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Bring the taste of New Orleans to your home with this delicious Shrimp Étouffée Recipe!
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Ingredients
- 3 tablespoons canola oil
- 3 tablespoons flour
- 1 small onion diced
- 1 talk celery diced
- ½ red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme about 2 sprigs or, ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 15 oz can petite diced tomatoes drained
- 4 cups seafood stock or vegetable stock
- 3 tablespoons butter
- 1 ½ lbs Shrimp peeled & deveined*
- 2 green onions chopped
- ½ teaspoon Worcestershire sauce
- ½ teaspoon tabasco optional
- 3 cups cooked white rice
Instructions
- In a large saucepan with a lid or 5-qt Dutch oven, heat the oil over medium heat. Whisk the flour into the hot oil. Stirring slowly and constantly, for about 15 minutes, until the roux is a copper brown color, chocolate-like, and it has thickened.
- Add the onions, celery, bell peppers, and garlic, and continue to stir for 4 to 5 minutes, until they've softened. Add the thyme, cayenne pepper, and paprika, and stir to combine.
- Add the diced tomatoes and stock, increase the heat to medium-high heat, and bring to a boil. Reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring often so the sauce doesn't stick to the pan.
- Add the butter, shrimp, chopped green onions, Worcestershire sauce, Tabasco, and stir. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Turn off the heat and move the saucepan away from the heat.
- Serve over cooked rice.
Notes
- Make light seafood stock by placing the shrimp peels and heads in a stock pot with ½ an onion, pinch of pepper and 4 cups of water. Bring it to a boil, reduce the heat to low, and simmer for 15 minutes. Pour the stock through a mesh strainer into a large bowl and reserve it for the recipe.
- You can use vegetable oil, duck fat, bacon fat, or lard to make a roux. Margarine is not an option for this!
- I recommend making your own stock with shrimp heads and peels for the most authentic flavor.
Nutrition Information
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Serving
1 serving
Calories
361kcal
(18%)
Carbohydrates
33g
(11%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
198mg
(66%)
Sodium
153mg
(6%)
Potassium
544mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
825IU
(17%)
Vitamin C
22mg
(24%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 361kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 198mg | 66% |
| Sodium | 153mg | 6% |
| Potassium | 544mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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