Shrimp Etouffee
Shrimp Etouffee is a delicious Louisiana classic - a type of stew, it's made from a roux, the Holy Trinity of Onion, bell pepper and celery and tasty Gulf shrimp.
Video
Equipment
Ingredients
- 2 lb Shrimp peeled and deveined
- 2 Tablespoons Creole Seasoning
- ⅓ Cup Vegetable Oil
- ½ Cup All Purpose Flour
- 2 Large Onions diced
- 1 Green Bell Pepper diced
- 3 Stalks Celery diced
- 6 Cloves Garlic minced
- 4 Cups Seafood Stock
- 1 Teaspoon Dried Thyme
- 6 Green Onions chopped
Instructions
- Wash the shrimp and lay out on paper towel and pat dry. Season with the Creole Seasoning. Set aside.
- Add enough oil to wet the bottom of a cast iron skillet (or any skillet) and sear the shrimp just to show color. Remove and set to the side.
- Add the oil to a Dutch Oven (or other heavy bottomed pan) and heat over medium heat. Add the flour and cook, stirring continuously until a peanut butter color has formed.
- Add the diced onions, bell pepper and celery and sweat down for about 30 minutes.
- Add the garlic and cook another 2 minutes.
- Add the seafood stock and bring to a boil. Turn down and simmer for 10 minutes.
- Add back the shrimp, chopped green onions and thyme, stir to combine.
- Heat through then remove from the heat.
- Serve with white rice and sprinkle chopped green onions over the top.
Notes
If you had whole shrimp with the shells, make a homemade shrimp stock by boiling the shrimp shells with offcuts from the veggies.
MAke the roux as dark or light as you like. Some people like a dark roux, others lighter.
Nutrition
Serving: 1g | Calories: 588kcal | Carbohydrates: 25g | Protein: 41g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Cholesterol: 405mg | Sodium: 2770mg | Fiber: 2g | Sugar: 6g
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