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

Gallery

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

Recipe Summary test

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.

Advertisement

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.

Sort by: Newest

Newest Oldest

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.

Back to Shrimp Étouffée

All Reviews for Shrimp Étouffée

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Shrimp Étouffée

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Shrimp Étouffée

Account

Shrimp Étouffée

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (6)

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

All Reviews for Shrimp Étouffée