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Seafood Etouffee

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 people
Calories: 401 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 medium onion, diced (about 1 cup)
  • 1 green bell pepper, diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 5 green onions, sliced, white and green parts separated
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 8 ounces clam juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 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 leaves
  • 1/4 teaspoon Tabasco sauce (optional)
  • 2 pounds shrimp, peeled and deveined
  • 2 Tablespoons salted butter cold
  • white rice for serving

Instructions

    Cup of Yum
  1. 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.  
  2. 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.  
  3. 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.  
  4. 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

Calories 401kcal (20%) Carbohydrates 18g (6%) Protein 33g (66%) Fat 23g (35%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 253mg (84%) Sodium 708mg (30%) Potassium 634mg (18%) 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

% 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.