5 from 2 votes
Shrimp Etouffee
This Cajun shrimp étouffée is a zesty combination of tender shrimp, The Holy Trinity of onions, celery, and bell peppers, and a rich gravy -- all served on top of a bed of fluffy white rice.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
people
Calories:
372 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- ¼ cup butter salted, ½ of a stick
- ⅓ cup all-purpose flour
- ¾ cup onion white, diced
- ¾ cup green bell pepper diced
- ¾ cup celery diced
- 3 cloves garlic minced or pressed (about 1 ½ teaspoons total
- 2 tablespoons parsley chopped, fresh
- 1 teaspoon Cajun seasoning
- 3 cups chicken broth
- 2 thyme sprigs, fresh leaves
- 2 bay leaves dried
- 1 tablespoon Worcestershire sauce
- 2 lbs. jumbo shrimp, peeled and deveined
- rice hot cooked; for serving
- green onions garnish; sliced green onions; chopped fresh parsley; hot sauce such as Crystal
- parsley
- hot sauce
Instructions
- In a large skillet, melt butter over medium-low heat. Whisk in flour, and cook, stirring occasionally, until roux is golden brown and resembles the color of peanut butter, about 10-12 minutes.
- Add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the garlic, parsley, and Cajun seasoning. Cook, stirring constantly, for about 1 more minute.
- Gradually whisk the broth into the skillet. Add the thyme, bay leaves, and Worcestershire sauce. Bring to a boil. Reduce the heat, and simmer until thickened, about 7-10 minutes.
- Add the shrimp to the skillet. Cook, stirring occasionally, until the shrimp and firm and pink, about 5-7 minutes. Discard the bay leaves.
- Serve over rice, and garnish with sliced green onion, fresh parsley, and/or hot sauce.
Cup of Yum
Notes
- Add fresh or frozen chopped okra to the pot.
- Make it spicier by adding extra cayenne pepper or hot sauce to taste.
- Add tasso ham or andouille sausage for a richer, smokier flavor.
- Double all of the ingredients to serve a larger family.
Nutrition Information
Serving
1/4 of the recipe (not including rice)
Calories
372kcal
(19%)
Carbohydrates
15g
(5%)
Protein
49g
(98%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.5g
(25%)
Cholesterol
399mg
(133%)
Sodium
1090mg
(45%)
Potassium
853mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
968IU
(19%)
Vitamin C
29mg
(32%)
Calcium
187mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 372
% Daily Value*
| Serving | 1/4 of the recipe (not including rice) | |
| Calories | 372kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 49g | 98% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 399mg | 133% |
| Sodium | 1090mg | 45% |
| Potassium | 853mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 968IU | 19% |
| Vitamin C | 29mg | 32% |
| Calcium | 187mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.