Shrimp Etouffe With/Without Chicken and Sausage

Name: Shrimp Etouffe With/Without Chicken and Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb andouille sausage, sliced (optional); 1 lb chicken thigh fillet, cubed (optional); ½ cup canola oil; ½ cup all-purpose flour; 1 teaspoon fresh thyme, chopped; 3 garlic cloves, finely chopped; 2 stalks celery, chopped; 1 onion, chopped; 1 green bell pepper, seeded, ribs removed and chopped; ½ teaspoon paprika; ½ teaspoon cayenne pepper; ½ teaspoon white pepper; 2 cups chicken stock; 8 ounces clam juice, bottled; 14 12 ounces diced fire-roasted tomatoes; ½ teaspoon hot sauce, such as Tabasco; ½ teaspoon Worcestershire sauce; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 12 lbs medium shrimp, peeled and deveined; 4 green onions, sliced; 4 cups cooked long-grain rice, for serving

Servings: persons

1 lb andouille sausage, sliced (optional)
1 lb chicken thigh fillet, cubed (optional)
½ cup canola oil
½ cup all-purpose flour
1 teaspoon fresh thyme, chopped
3 garlic cloves, finely chopped
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, seeded, ribs removed and chopped
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon white pepper
2 cups chicken stock
8 ounces clam juice, bottled
14 12 ounces diced fire-roasted tomatoes
½ teaspoon hot sauce, such as Tabasco
½ teaspoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon black pepper
1 12 lbs medium shrimp, peeled and deveined
4 green onions, sliced
4 cups cooked long-grain rice, for serving

1
Add the oil to a large heavy Dutch oven over medium-high heat.
2
Once hot, sprinkle in the flour.
3
Cook the roux, while stirring, until it's the shade of peanut butter, 5-7 minutes.
4
Be careful not to burn.
5
Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes.
6
Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute.
7
Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire.
8
Season with salt and pepper.
9
Add chicken and sausage if desired.
10
Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 60 minutes or until chicken is cooked thoroughly.
11
30 minutes if not using chicken.
12
After 30 or 60 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce.
13
Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes.
14
Stir in the green onions right before serving.

1654

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lb andouille sausage, sliced (optional), 1 lb chicken thigh fillet, cubed (optional), ½ cup canola oil, ½ cup all-purpose flour, and more.

Yes, Shrimp Etouffe With/Without Chicken and Sausage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!