Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3
Recipe by Cooking Light September 2009

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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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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