|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This mouth-watering shrimp etouffee combination is wonderful served with hot cooked rice. This is a Cajun-style etouffee.
The word etouffee literally means "smothered." An etouffee is made with shellfish, crawfish being the most popular. And if you have crawfish, feel free to use them in this etouffee in place of the shrimp.
If you like a tomato-based etouffee, try this Creole version.
- 6 tablespoons butter
- 3 tablespoons flour
- 1 cup onion (chopped)
- 6 green onions (chopped)
- 1/2 cup bell pepper (red or green or combination, chopped)
- 1/2 cup celery (chopped)
- 2 cups water
- 3 pounds shrimp (peeled and deveined)
- 1/4 cup parsley (choppped)
- 1 small bay leaf
- Tabasco sauce to taste
- salt to taste
- black pepper to taste
In a skillet over medium-low heat, melt the butter. Add the flour to the hot butter and stir to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Don't let the roux burn or you will have to start over.
Add the onions, green onions, bell pepper, and celery; cook until tender, stirring frequently.
Stir in the water, shrimp, parsley, bay leaf, and Tabasco. Taste and add salt and pepper, as needed. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked.
Serve over a mound of hot cooked rice.