Shrimp Étouffée
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp étouffée is a Cajun classic of tender shrimp in a rich roux-based sauce with the holy trinity of vegetables. Served over rice, it's warming and deeply flavored. A traditional dinner dish from New Orleans cuisine.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons oil ((divided))
- 1 pound whole shrimp ((450g, peeled and deveined; reserve the shells and heads))
- 3 bay leaves
- 2 cups chicken stock ((475 ml))
- 1 cup water ((235 ml))
- 4 tablespoons butter ((57g))
- 1/3 cup flour ((45g))
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt ((or to taste))
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1 cup onion ((diced))
- 1 cup celery ((diced))
- 2/3 cup bell pepper ((diced))
- 4 cloves garlic ((chopped))
- 1/4 cup scallions ((chopped))
- ¼ cup parsley ((chopped))
- 4-6 cups cooked white rice
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 965mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 371mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 965MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.