Shrimp Étouffée Recipe

Name: Shrimp Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fat-free, less-sodium chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 bay leaf; 1/3 cup butter, divided; 1/2 cup all-purpose flour (about 2 1/4 ounces); Cooking spray; 1 1/2 cups chopped onion; 2/3 cup diced celery; 1/2 cup chopped red bell pepper; 1/2 cup chopped green bell pepper; 3/4 cup water; 1/4 cup tomato paste; 1 tablespoon salt-free Cajun seasoning; 1 1/2 teaspoons minced garlic; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground red pepper; 1 teaspoon Worcestershire sauce; 1/2 cup chopped green onions; 1/2 cup chopped fresh flat-leaf parsley, divided; 1 pound medium shrimp, peeled and deveined (about 30 shrimp); 4 cups hot cooked long-grain rice

Servings: persons

4 cups fat-free, less-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/3 cup butter, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
Cooking spray
1 1/2 cups chopped onion
2/3 cup diced celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
3/4 cup water
1/4 cup tomato paste
1 tablespoon salt-free Cajun seasoning
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions
1/2 cup chopped fresh flat-leaf parsley, divided
1 pound medium shrimp, peeled and deveined (about 30 shrimp)
4 cups hot cooked long-grain rice

1
Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.
2
Melt 1/4 cup butter in a medium saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat. Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
3
Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally. Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.
4
Wine note: A traditional Shrimp Etouffee is fabulous with something cold and bold that can refreshingly stand up to the spices. A great choice is a dry rose from Spain; these wines are a fabulous foil for Cajun dishes. I love El Coto Rosado from Rioja. The 2006 is $ -Karen MacNeil

1456

kcal

Calories

Fat

177

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 4 cups fat-free, less-sodium chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 bay leaf, and more.

Yes, Shrimp Étouffée 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.

Shrimp Étouffée

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