Shrimp Étouffée
User Reviews
4.8
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
441 kcal
-
Course
Main Course
-
Cuisine
Cajun
Shrimp Étouffée
Report
This shrimp etouffee recipe is the result of a road trip down to New Orleans. Our shrimp etouffee is authentic and developed from eating a lot of cajun food.
Share:
Ingredients
- 3 tablespoons oil (divided)
- 1 pound whole shrimp (450g, peeled and deveined; reserve the shells and heads)
- 3 bay leaves
- 2 cups chicken stock (475 ml)
- 1 cup water (235 ml)
- 4 tablespoons butter (57g)
- 1/3 cup flour (45g)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1 cup onion (diced)
- 1 cup celery (diced)
- 2/3 cup bell pepper (diced)
- 4 cloves garlic (chopped)
- 1/4 cup scallions (chopped)
- ¼ cup parsley (chopped)
- 4-6 cups cooked white rice
Instructions
- Heat 2 tablespoons oil in a saucepan over high heat, and add all of the shrimp shells and heads, along with the bay leaves. Sauté until the shrimp shells are seared to a reddish orange color, and the heads are soft. Add the chicken stock and water, and let simmer for about 5 minutes. Use a wooden spoon or spatula to press down on the heads and shells and extract their flavor. Simmer the stock for another 5-10 minutes. Don’t be squeamish at this step! It’ll all be worth it in the end.
- Remove the stock from the heat and pour through a strainer into a bowl. You should have about 2 cups of what is now shrimp stock. Set aside.
- Melt the butter in a large saucepan over medium heat, and gradually whisk in the flour until there are no lumps. Continue to heat this roux over medium low heat until it turns a medium brown color (about 5-7 minutes). Whisk constantly to avoid burning.
- Add the thyme, oregano, paprika, cayenne, salt, and pepper to the roux. Mix for 20 seconds to bring out the flavors of the spices. Next, add the onion, celery, bell peppers, and garlic to the pan and stir for another minute.
- Stir in the shrimp stock, and let the whole mixture simmer on low heat for 25 minutes, stirring occasionally. Bring the heat back up to medium, and add the peeled shrimp and scallions to the sauce. Stir everything together until the shrimp is cooked, about 3 minutes.
- Mix the rice with the remaining tablespoon of oil, along with the parsley, reserving some parsley for garnish if desired. Serve the rice with the étouffée, and garnish with the reserved parsley.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
49g
(16%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
211mg
(70%)
Sodium
1087mg
(45%)
Potassium
340mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1315IU
(26%)
Vitamin C
31.4mg
(35%)
Calcium
160mg
(16%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 211mg | 70% |
| Sodium | 1087mg | 45% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1315IU | 26% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 160mg | 16% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
Other Recipes
You'll Also Love
