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Shrimp étouffée


Shrimp Étouffée

Shrimp Étouffée

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.

Yield

Makes 8 servings

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

  1. 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.
  2. 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.
  3. Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.

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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