Shrimp étouffée
Shrimp Étouffée
YIELD Makes 8 servings
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The classic Cajun comfort food, étouffée literally means "to smother." This version eliminates most of the fat, but still "smothers" your tastebuds with abundant flavor and spice.
INGREDIENTS
| 3 | tablespoons canola oil |
| 1/4 | cup all-purpose flour |
| 1 | cup chopped onion |
| 1 | cup chopped green bell pepper |
| 1/2 | cup chopped carrot |
| 1/2 | cup chopped celery |
| 4 | cloves garlic, minced |
| 1 | can (14-1/2 ounces) clear vegetable broth |
| 1 | bottle (8 ounces) clam juice |
| 1/2 | teaspoon salt |
| 2‑1/2 | pounds uncooked large shrimp, peeled and deveined |
| 1 | teaspoon red pepper flakes |
| 1 | teaspoon hot pepper sauce |
| 4 | cups hot cooked white or basmati rice |
| 1/2 | cup chopped flat leaf parsley |
| Additional hot pepper sauce (optional) | |
PREPARATION:
- Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
- Stir in broth, clam juice and salt; bring to a boil. Simmer, uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
- Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bowl étouffée with 1/2 cup rice |
| Sodium | 657 mg |
| Protein | 33 g |
| Fiber | 1 g |
| Carbohydrate | 35 g |
| Cholesterol | 216 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 20 % |
| Calories | 355 |
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