Shrimp Etouffee

20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #2003

November 04, 2011



"Mmmm, mmm! Laissez les bons temps rouler - Let the good times roll! Our family etouffee recipe. Adapted from several different recipes, this is an authentic, dark etouffee with no tomatoes or sauce. Delicious. Serve over rice and with crusty hot bread and cold beer. Note - the spices listed are for those with a delicate tongue, we use at least a teaspoon of cayenne. You can also add a very finely diced jalapeno to jazz it up even more. I have a friend who subs white wine for the beer, you're more than welcome to give it a try!"

Original is 6 servings

Nutritional

  • Serving Size: 1 (342.8 g)
  • Calories 474.3
  • Total Fat - 14.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 2.4 mg
  • Sodium - 781.8 mg
  • Total Carbohydrate - 78.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.6 g
  • Protein - 7.2 g
  • Calcium - 74.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 44.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Melt butter in large cast iron or very heavy bottomed skillet. The pan is very important as this is what helps develop the very dark color of the roux. Blend in flour and stir over medium heat, until the roux is dark brown.

Step 2

Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter, this is the key to good etouffee. Don't be tempted to turn up the heat, just keep stirring!

Step 3

Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes. Add all spices except parsley and cook another 5-10 minutes. Stir in shrimp, beer and broth and simmer 15 minutes. Add fresh parsley and simmer five more minutes.

Step 4

Serve etouffee over hot cooked rice, along with icy cold beer and very crusty French bread.

Tips


No special items needed.

1 Reviews

Bergy

This was my first time having Shrimp Etouffee and I wonder why? Delicious, just the right amount of spice although, I do confess to being a little heavy handed with the spice. I used 4 giant prawns and 6 smaller ones. I followed the recipe exactly except for adding the prawns. I do not like prawns cooked longer than 5-8 minutes. I added them when I added the parley. I was very patient making the roux and cooked it until it was almost chocolate colour - 23 minutes. Thanks Denise for a new, great tasting food experience

5.0

review by:
(10 Jun 2013)

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