Shrimp Étouffée

Name: Shrimp Étouffée
Yield: 4 servings (serving size: 1 1/4 cups étouffée and 2/3 cup rice)
Ingredients: 4 tablespoons butter, softened; 1 cup chopped onion; 1 cup chopped green bell pepper; ¾ cup chopped celery; 3 garlic cloves, minced; 1 ⅛ ounces all-purpose flour (about 1/4 cup); 2 teaspoons salt-free Cajun seasoning; ¼ teaspoon dried thyme; 2 (8-ounce) bottles clam juice; ¾ cup chopped tomato; 1 teaspoon Worcestershire sauce; ½ cup chopped green onions; ½ teaspoon salt; 1 pound large shrimp, peeled and deveined; 2 ⅔ cups hot cooked long-grain rice

6 Ratings
6 Reviews

Recipe by Cooking Light September 2009

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Credit: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

4 servings (serving size: 1 1/4 cups étouffée and 2/3 cup rice)

Nutrition Info

Directions

Step 1
Melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic to pan; cook 8 minutes or until very tender and onion begins to brown, stirring frequently. Place onion mixture in a bowl. Melt remaining 3 tablespoons butter in pan. Stir in flour; cook 6 minutes or until flour turns a deep rust color, stirring constantly. Stir in Cajun seasoning, thyme, and clam juice; cook for 1 minute. Stir in onion mixture, tomato, and Worcestershire sauce; simmer for 15 minutes or until thick. Add green onions, salt, and shrimp; cook for 6 minutes or until shrimp are done, stirring occasionally. Serve over hot cooked rice. Serve with hot sauce, if desired.

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Nutrition Facts

Per Serving:

453 calories; fat 14g; saturated fat 7.7g; mono fat 3.4g; poly fat 1.4g; protein 28.7g; carbohydrates 51.6g; fiber 3.2g; cholesterol 206mg; iron 6mg; sodium 842mg; calcium 126mg.

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ak4me2

04/08/2014

YUM! I always change recipes but the only thing different I did to this one was use Emeril's Essence for the cajun spices. Definitely enough for the 2 of us for tomorrow night too :)

joycew1948

03/03/2013

didn't have cajun seasoning, but used emeril's "essence". delicious! made 2 meals for 2.

chefbonarti

03/11/2010

Delicious. I did not have cajun seasoning, so blended 1/4 tsp of paprika, black pepper, and red pepper as a substitute. I also had to substitute some chicken broth for the clam broth. Despite that, it was divine. It has a smoky spicy taste that makes it special.

courtle123

09/30/2009

This recipe was delicious and fresh. It was great even on a hot summer evening. We like extra spice, so I added two more teaspoons of the cajun seasoning and it was perfect for us. I like very thick sauces and this didn't get too thick, so next time I'll add just a little more flour, but the flavors were excellent! I'll definitely make it again.

badgerfan

09/20/2009

Very good recipe. The recipe, as prepared, isn't super spicy so if you're looking for more kick, you'll want to add extra hot sauce at the end.

MiddleGround80

09/16/2009

My family really enjoyed this. I added some diced sausage and when I do it again I intend to add some whole kernel corn.

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Shrimp Étouffée

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Shrimp Étouffée

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Shrimp Étouffée

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Shrimp &Eacute;touff&eacute;e

All Reviews for Shrimp Étouffée