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Big Easy Shrimp Etouffée
by Suzan Jackson, Photograph by Bill Milne
Hands-on Time: 15 minutes
Total Time: 30 minutes
Serves: 5
The first step in making étouffée is sautéing what New Orleans chefs call the holy trinity: onion, celery, and green bell pepper. This dish is often made with crawfish, but our shrimp version tastes just as delicious. Serve it over white or brown rice.
- Ingredients
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- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1/2 green bell pepper, chopped
- 3 teaspoons minced garlic
- 1/4 cup flour
- 1 cup reduced-sodium chicken broth
- 1 (14 1/2-ounce) can petite diced tomatoes
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon ground cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 6 drops hot sauce (we used Tabasco brand)
- 1 pound peeled, deveined shrimp
- 2 tablespoons fresh chopped parsley
- 4 cups hot cooked rice, white or brown
- Instructions
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In a large frying pan, heat the butter and oil over medium-high heat. Add the onion, celery, bell pepper, and garlic and sauté until they are soft and tender, about 8 minutes.
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Stir in the flour until it is heated through, about 1 minute. Gradually pour in the broth in increments, stirring after each addition, until the mixture has thickened. Add the tomatoes, thyme, cayenne, salt, paprika, oregano, and hot sauce, reduce the heat to medium, and cover and simmer the mixture for about 10 minutes, stirring occasionally.
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Stir in the shrimp and parsley and cook the étouffée until the shrimp is no longer pink, 3 to 5 minutes. Serve over hot rice.
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- Nutritional Information:
- Per serving (1/5 of recipe) Calories 448, Total Fat 6 g (9%), Saturated Fat 2 g (8%), Cholesterol 176 mg (59%), Sodium 730 mg (30%), Total Carbohydrate 66 g (22%), Fiber 4 g (16%), Sugars 7 g, Protein 31 g (62%), Vitamin A (28%), Vitamin C (77%), Iron (33%)
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