Shrimp Etouffee

Simply Recipes

Ready in: 120 minutes
Prep Time: 90 minutes
Cook Time: 30 minutes
Servings: 4
Dairy Free
Very Popular

Ingredients

  • 5 bay leaves
    Spices and Seasonings
  • 1 bell pepper, chopped
    Produce
  • 1 Tbsp Cajun seasoning
    Ethnic Foods;Spices and Seasonings
  • 1/2 teaspoon celery seed
    Spices and Seasonings
  • 1 large celery stalk, chopped
    Produce
  • Heaping 1/4 cup flour
    Baking
  • 4 garlic cloves, chopped
    Produce
  • 3 green onions, chopped
    Produce
  • Hot sauce (Crystal or Tabasco) to taste
    Condiments
  • 1-2 jalapeno peppers, chopped
    Canned and Jarred;Produce;Ethnic Foods
  • 1/2 large onion, chopped
    Produce
  • top and bottom from 1 green pepper
    Spices and Seasonings
  • Salt
    Spices and Seasonings
  • Shells from 2 pounds of shrimp
    Seafood
  • 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
    Seafood
  • 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
    Canned and Jarred
  • 1 Tbsp sweet paprika
    Spices and Seasonings
  • 1/4 cup vegetable oil or lard
    Oil, Vinegar, Salad Dressing

Steps

  • Pour 2 quarts of water into a pot and add all the remaining stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week. 2 To make the etouffee, start by making a roux.
  • Heat the vegetable oil or lard in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps.
  • Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.3
  • Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally.
  • Add the garlic and cook another 2 minutes. 4 Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen.
  • Add enough stock to make a sauce about the thickness of syrup, about 1 pint.
  • Add the Creole seasoning, celery seed and paprika and mix well.
  • Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes. 5
  • Add the green onions and hot sauce to taste.
  • Serve over white rice with a cold beer or lemonade.

Nutrition

  • Calories: 642.38  cal  (32.12%)
  • Fat: 20.55  g  (31.62%)
  • Saturated Fat: 12.08  g  (75.5%)
  • Carbohydrates: 15.15  g  (5.05%)
  • Sugar: 3.83  g  (4.26%)
  • Cholesterol: 1143.05  mg  (381.02%)
  • Sodium: 4201.8  mg  (182.69%)
  • Protein: 94.89  g  (189.79%)
  • Selenium: 218.99  µg  (312.84%)
  • Manganese: 2.09  mg  (104.62%)
  • Phosphorus: 927.93  mg  (92.79%)
  • Vitamin C: 64.99  mg  (78.78%)
  • Calcium: 692.6  mg  (69.26%)
  • Copper: 1.26  mg  (63.12%)
  • Iron: 11.31  mg  (62.82%)
  • Zinc: 9.3  mg  (62.02%)
  • Vitamin A: 3024.69  IU  (60.49%)
  • Vitamin B12: 3.36  µg  (55.94%)
  • Vitamin E: 7.18  mg  (47.84%)
  • Magnesium: 167.86  mg  (41.97%)
  • Vitamin K: 27.73  µg  (26.4%)
  • Folate: 81.51  µg  (20.38%)
  • Vitamin B3: 3.78  mg  (18.91%)
  • Potassium: 595.86  mg  (17.02%)
  • Vitamin B6: 0.3  mg  (14.75%)
  • Fiber: 2.9  g  (11.58%)
  • Vitamin B2: 0.19  mg  (11.45%)
  • Vitamin B1: 0.14  mg  (9.53%)
  • Vitamin B5: 0.92  mg  (9.19%)

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