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

5 Tbsp

flour

5 Tbsp

bell peppers

2 small

celery stalks

2 small

onion

1 small

garlic cloves

4

thyme

1 Tbsp

tomato paste

2 Tbsp

worcestershire sauce

1.5 Tbsp

creole seasoning

1 Tbsp

chicken broth

4 cups

shrimp

1.5 lbs

butter

1 Tbsp

scallions

4 servings

tomato

4 servings

rice

4 servings

Cooking in Steps

1
Heat up a heavy pot over low heat.

pot
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
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

all purpose flour

whisk
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

celery

garlic

onion

thyme
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

creole seasoning

tomato paste

butter

shrimp

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

green onions

tomato

rice

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Mardi Gras Shrimp Étouffée

Ingredients

butter

5 Tbsp

flour

5 Tbsp

bell peppers

2 small

celery stalks

2 small

onion

1 small

garlic cloves

4

thyme

1 Tbsp

tomato paste

2 Tbsp

worcestershire sauce

1.5 Tbsp

creole seasoning

1 Tbsp

chicken broth

4 cups

shrimp

1.5 lbs

butter

1 Tbsp

scallions

4 servings

tomato

4 servings

rice

4 servings

Cooking in Steps

1 Heat up a heavy pot over low heat.

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

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

all purpose flour

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

celery

garlic

onion

thyme

worcestershire sauce

creole seasoning

tomato paste

butter

shrimp

broth

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

green onions

tomato

rice

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

1
Heat up a heavy pot over low heat.

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.

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.

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.

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