Shrimp Etouffee
This delightful Creole dish is easy to make - even with the roux - and is rich and savory. The perfect meal for Mardi Gras or snowy winter evenings.
Servings 4
Calories 310kcal
Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 ribs, celery, diced
- kosher salt
- 2-3 cups chicken or shrimp broth
- 15 ounces diced tomatoes (with the juices)
- 1 tablespoon Creole seasoning
- 1 pound shrimp
- 2 green onions, thinly sliced
- Flat-leaf parsley, minced, for garnish
- 4 cups cooked rice, for serving
Instructions
- Heat the butter in a large saute pan or skillet over medium. Stir in the flour to form the roux. Stir with a flexible rubber spatula for 8 to 10 minutes, until the roux begins taking on a light caramel color. Keep the roux moving around the pan, so it doesn't burn. Adjust the heat down, if necessary, to prevent scorching.
- When the caramel color is reached, add the onions, peppers, celery, and 1 teaspoon kosher salt. Add a pour or two of the broth to loosen the vegetable mixture.
- Sprinkle the Creole seasoning over the vegetables and mix well. Stir in the tomatoes with their juices.
- Add another cup of broth. The mixture should be thick and slightly soupy. Add more broth, if necessary.
- Let the etouffee come to an active simmer, then add the shrimp. Cook for about 10 minutes, or until the shrimp are opaque and pink. Garnish with green onions and parsley.
- Serve over rice.
Nutrition
Calories: 310kcal