Seafood Etouffee
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House of Nash Eats · by Amy Nash★ 4.6 (15)

Seafood Etouffee

NUTRITION · PER SERVING60M COOK
CAL 51%·PRO 70%
CARBS 155G61% OF CAL
3G FIBER0G ADDED3G INTRINSIC150G OTHER3G TOTAL SUGAR
FAT 26G23% OF CAL
5G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic New Orleans etouffee with shrimp and clams in a rich, dark roux-based sauce flavored with the holy trinity of onion, bell pepper, and celery. Traditionally served over white rice.

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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 medium onion, (diced (about 1 cup))
  • 1 green bell pepper, (diced (about 1 cup))
  • 2 stalks celery, (diced (about 1 cup))
  • 5 green onions, (sliced, white and green parts separated)
  • 4 cloves garlic, (minced)
  • 1 cup chicken broth
  • 8 ounces clam juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon white pepper
  • 2 bay leaves
  • 1/4 teaspoon Tabasco sauce ((optional))
  • 2 pounds shrimp, (peeled and deveined)
  • 2 Tablespoons salted butter (cold)
  • White rice (for serving)
PREP
15M
SODIUM
1252MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.