Virginia Willis' Smoky Seafood Étoufée Recipe

Name: Virginia Willis' Smoky Seafood Étoufée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon pure olive oil; 2 tablespoons unbleached all-purpose flour; 1 sweet onion, chopped; 1 stalk of celery, diced; 1 small green bell pepper, diced; 3 cloves of garlic, finely chopped; 1 tablespoon tomato paste; 3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth; 1 pound large shrimp (21/25 count), shelled and deveined; 2 tablespoons fresh flat-leaf parsley, chopped; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; Coarse kosher salt and freshly-ground black pepper; Cooked long grain white or jasmine brown rice, for accompaniment; 2 green onions, trimmed and chopped

Servings: persons

1 tablespoon pure olive oil
2 tablespoons unbleached all-purpose flour
1 sweet onion, chopped
1 stalk of celery, diced
1 small green bell pepper, diced
3 cloves of garlic, finely chopped
1 tablespoon tomato paste
3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
1 pound large shrimp (21/25 count), shelled and deveined
2 tablespoons fresh flat-leaf parsley, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Coarse kosher salt and freshly-ground black pepper
Cooked long grain white or jasmine brown rice, for accompaniment
2 green onions, trimmed and chopped

1
Heat the oil in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the onion, celery, and bell pepper. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
2
In small bowl, combine the tomato paste and stock. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Decrease the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
3
Add the shrimp, parsley, smoked paprika, and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice, garnish with green onions, and serve immediately.

294

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1 tablespoon pure olive oil, 2 tablespoons unbleached all-purpose flour, 1 sweet onion, chopped, 1 stalk of celery, diced, and more.

Yes, Virginia Willis' Smoky Seafood Étoufée 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.

Virginia Willis' Smoky Seafood Étoufée

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