Mardi Gras Shrimp Étouffée

Mardi Gras Shrimp Étouffée

  Ready in : 90 mins

Mardi Gras Shrimp Étouffée takes around 1 hour and 30 minutes from beginning to end. One portion of this dish contains about 40g of protein, 20g of fat, and a total of 420 calories. For $5.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista has 7 fans. Head to the store and pick up tomato, chicken broth, celery stalks, and a few other things to make it today. It works well as an expensive main course. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is pretty good.

Ingredients

butter

butter

5 Tbsp

flour

flour

5 Tbsp

bell peppers

bell peppers

2 small

celery stalks

celery stalks

2 small

onion

onion

1 small

garlic cloves

garlic cloves

4

thyme

thyme

1 Tbsp

tomato paste

tomato paste

2 Tbsp

worcestershire sauce

worcestershire sauce

1.5 Tbsp

creole seasoning

creole seasoning

1 Tbsp

chicken broth

chicken broth

4 cups

shrimp

shrimp

1.5 lbs

butter

butter

1 Tbsp

scallions

scallions

4 servings

tomato

tomato

4 servings

rice

rice

4 servings

Cooking in Steps

  1. 1
    Heat up a heavy pot over low heat.

    pot
    pot
  2. 2
    Add in the butter and cook for about 10-12 minutes until a light golden brown. Be sure to stir around a few times to prevent burning.

    butter

    butter

  3. 3
    Whisk in the flour until smooth and cook again for about 8 minutes on low. It should look like a slightly loose peanut butter when its ready.

    peanut butter

    peanut butter

    all purpose flour

    all purpose flour

    whisk
    whisk
  4. 4
    Add in the bell peppers, celery and onion. Stir and coat the veggies with the roux. Cook for another 10-15 minutes, until the veggies are softened.Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.

    bell pepper

    bell pepper

    celery

    celery

    garlic

    garlic

    onion

    onion

    thyme

    thyme

  5. 5
    Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.Stir in the shrimp, shut the heat and put the lid on. Allow to cook for about 5-8 minutes or until cooked through. Stir in a Tbsp of butter right at the end.

    worcestershire sauce

    worcestershire sauce

    creole seasoning

    creole seasoning

    tomato paste

    tomato paste

    butter

    butter

    shrimp

    shrimp

    broth

    broth

  6. 6
    Serve over rice and garnish with sliced scallion and fresh diced tomato.

    green onions

    green onions

    tomato

    tomato

    rice

    rice