Seafood Etouffee
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4.6
30 reviews
Excellent
Seafood Etouffee
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How about a little taste of classic New Orleans and Mardi Gras with this recipe for Shrimp Etouffee? This wonderful shrimp dish starts with a dark, rich roux loaded with the "holy trinity" of Cajun cooking, which turns into a sauce that smothers each delicious shrimp. Serve it with white rice for Sunday supper or to celebrate Fat Tuesday!
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Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion diced (about 1 cup, medium
- 1 green bell pepper diced (about 1 cup
- 2 talks celery diced (about 1 cup
- 5 green onion sliced, white and green parts separated
- 4 garlic minced, cloves
- 1 cup chicken broth
- 8 ounces clam juice
- 1 1/2 teaspoons oregano dried
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme dried
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 2 bay leaf
- 1/4 teaspoon Tabasco sauce (optional)
- 2 pounds Shrimp peeled and deveined
- 2 Tablespoons butter cold, salted
- white rice for serving
Instructions
- In a large, heavy bottom pot or dutch oven, heat the oil over medium-high heat. Whisk in the flour until there are no lumps, then cook, switching to a wooden spoon and stirring constantly for 22-27 minutes until dark brown with red undertones. Reduce heat if the roux seems to be cooking too quickly.
- Add onion, bell pepper, celery and the white parts of the green onions. Cook for 5-7 minutes, stirring occasionally until vegetables have softened. Add garlic and cook for another 30 seconds.
- Add the chicken stock, clam juice, and all seasonings and Tabasco sauce (if using). Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Stir the shrimp into the etouffee sauce until coated, then cook for 3 to 5 minutes until pink and cooked through. Remove from heat and add the butter, stirring until melted, then remove the bay leaves and serve over hot white rice. Sprinkle with the green part of the chopped green onions.
Notes
- Recipe adapted from Little Spice Jar.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
18g
(6%)
Protein
33g
(66%)
Fat
23g
(35%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
253mg
(84%)
Sodium
708mg
(30%)
Potassium
634mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
656IU
(13%)
Vitamin C
25mg
(28%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 253mg | 84% |
| Sodium | 708mg | 30% |
| Potassium | 634mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 25mg | 28% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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