Shrimp Etouffee Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.7 (19)

Shrimp Etouffee Recipe

NUTRITION · PER SERVING105M COOK
CAL 38%·PRO 100%
CARBS 81G43% OF CAL
6G FIBER1G ADDED6G INTRINSIC68G OTHER7G TOTAL SUGAR
FAT 14G17% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Classic New Orleans shrimp étouffée with plump shrimp in a rich blonde roux and the Holy Trinity of vegetables. Served over rice for an authentic Cajun meal.

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Nutrition & ingredients

Ingredients

serves 4
  • Shells from at least 2 pounds of shrimp
  • 1 medium onion (roughly chopped)
  • 1 green bell pepper (roughly chopped (seeds are ok))
  • 2 stalks celery (roughly chopped)
  • 3 cloves garlic (peeled and smashed)
  • 5 large bay leaves
  • 8 cups water
  • 2 pounds shrimp ((see notes))
  • 5 tablespoon butter ((or vegetable oil, olive oil, bacon drippings, or lard))
  • 5 tablespoon all-purpose flour
  • 1 medium onion (finely chopped)
  • 1 green bell pepper (seeded and diced)
  • 2 stalks celery (finely chopped)
  • 3 garlic cloves (minced)
  • 3 cups homemade shrimp stock (or store-bought clam juice or fish stock) (plus more as needed)
  • 2 teaspoon Cajun seasoning ((may substitute with Creole seasoning))
  • 2 teaspoon sweet paprika
  • salt and pepper (to taste)
  • Chopped green onions (to garnish)
  • Cooked white rice (for serving)
PREP
75M
SODIUM
1046MG
ESTIMATE
COMPLETE

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