Shrimp Etouffee with Steamed Rice and Fried Mirlito

Name: Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces (1 stick) unsalted butter; 1/2 cup flour; 2 cups chopped yellow onions; 1 cup chopped celery; 1/2 cup chopped green bell peppers; 1/2 cup chopped red bell peppers; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Pinch cayenne; 2 teaspoons minced garlic; 1 cup water; 2 teaspoons Essence, recipe follows; 2 bay leaves; 1 cup peeled, seeded and chopped tomatoes; 2 tablespoons dry sherry, or dry white wine; 2 tablespoons fresh chopped parsley; 2 teaspoons fresh chopped thyme; 1 1/2 pounds shrimp, peeled; 3 tablespoons chopped green onions; 4 cups steamed long grain white rice; Fried Mirliton Strips, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 2 medium mirlitons (chayote squash), peeled, cored and cut into strips

Servings: persons

4 ounces (1 stick) unsalted butter
1/2 cup flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
2 teaspoons minced garlic
1 cup water
2 teaspoons Essence, recipe follows
2 bay leaves
1 cup peeled, seeded and chopped tomatoes
2 tablespoons dry sherry, or dry white wine
2 tablespoons fresh chopped parsley
2 teaspoons fresh chopped thyme
1 1/2 pounds shrimp, peeled
3 tablespoons chopped green onions
4 cups steamed long grain white rice
Fried Mirliton Strips, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 medium mirlitons (chayote squash), peeled, cored and cut into strips
2 tablespoons Essence
1 cup all-purpose flour
4 cups vegetable oil, for frying
Salt

1
["In a large pot, melt the butter over medium-high heat.", "Add the flour to make a roux and cook to peanut butter color.", "Add the onions, celery, bell peppers, salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.", "Add the garlic, and cook, stirring, for 1 minute.", "Add the water and stir well.", "Add the Essence, and bay leaves, and reduce the heat to medium.", "Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.", "Reduce to a simmer, and cook, stirring, until the mixture thickens, about 4 minutes.", "Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes.", "Add the green onions and cook for 2 minutes.", "Remove from the heat.", "Remove and discard the bay leaves.", "Serve hot over steamed rice with the Fried Mirliton Strips.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

3479

kcal

Calories

267

Fat

214

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 4 ounces (1 stick) unsalted butter, 1/2 cup flour, 2 cups chopped yellow onions, 1 cup chopped celery, and more.

Yes, Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips 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!

Shrimp Etouffee with Steamed Rice and Fried Mirliton Strips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions