
How To Make Creole Shrimp Étouffée
A Louisiana classic, this shrimp etouffée is a seafood stew with bell peppers, celery, and tomatoes served over some steamed rice.
Serves:
Ingredients
- 2lbsshrimp,(medium to large)
- ¼cupbutter
- ¼cupall purpose flour
- ½cupyellow onion,diced
- 1celery stalk,diced
- 1green bell pepper,seeds and membranes removed, diced
- 3clovesgarlic,minced
- 1½cupchicken broth
- ½cupclam juice
- 1tbspcajun seasoning
- 1tbspworcestershire sauce
- 1tbsphot sauce
- 15ozcrushed tomatoes,(1 can)
- 1tspsalt
- 2cupswhite rice,cooked
Instructions
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Prepare the shrimp by peeling, deveining, and removing the tails. Place the shrimp in a medium size bowl, cover and store in refrigerator.
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Melt butter in a large pot or dutch oven over medium heat. Sprinkle with flour and stir to combine.
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Cook this roux over medium heat for 12 to 15 minutes until the roux is a golden brown color. Stir constantly while cooking to prevent burning.
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Add in the onion, celery and bell pepper. Stir to coat in the roux. Continue to cook another 5 minutes or until the veggies have softened. Add in the garlic and stir.
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Pour in the broth and clam juice, stir to combine. Then add in the additional seasonings, worcestershire sauce and hot sauce.
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Stir in the tomatoes. Let this come to a simmer, cooking for 8 to 10 minutes.
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Add the shrimp to the broth, cover and let cook for 10 minutes.
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Serve the shrimp etouffee over cooked white rice. Garnish with fresh parsley or sliced green onion if desired.
Nutrition
- Calories: 371.04kcal
- Fat: 8.01g
- Saturated Fat: 4.22g
- Trans Fat: 0.25g
- Monounsaturated Fat: 2.08g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 51.09g
- Fiber: 1.70g
- Sugar: 4.16g
- Protein: 22.47g
- Cholesterol: 159.48mg
- Sodium: 973.20mg
- Calcium: 103.02mg
- Potassium: 459.79mg
- Iron: 2.69mg
- Vitamin A: 120.74µg
- Vitamin C: 19.57mg
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