1/1 Photo of Shrimp Etouffee
1 hr 5 mins
Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!
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Units: US | Metric
- 59.14 ml butter
- 78.07 ml all-purpose flour
- 236.59 ml chopped onion
- 236.59 ml chopped celery
- 118.29 ml chopped green pepper
- 118.29 ml chopped red pepper
- 2-3 garlic cloves, minced
- 453.59 g raw shrimp, peeled and deveined
- 354.88 ml chicken broth
- 118.29 ml dark beer
- 59.14 ml chopped fresh parsley
- 4.92 ml salt
- 0.59 ml ground black pepper
- 0.59 ml ground red pepper
- 0.59 ml white pepper
- 0.59 ml red pepper flakes
- 1.0-1.25 ml Tabasco sauce
- 709.77 ml hot cooked rice
- 1Melt butter in large cast iron skillet.
- 2The cast iron is very important as this is what helps develop the very dark color of the roux.
- 3Blend in flour and stir over medium heat, until the roux is dark brown.
- 4Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
- 5This is the key to good etouffee.
- 6Don't be tempted to turn up the heat, just keep stirring!
- 7Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
- 8Add all spices except parsley and cook another 5-10 minutes.
- 9Stir in shrimp, beer and broth and simmer 15 minutes.
- 10Add fresh parsley and simmer five more minutes.
- 11Serve etouffee over hot cooked rice.
- 12Serve with icy cold beer and very crusty French bread.
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Nutritional Facts for Shrimp Etouffee
Serving Size: 1 (339 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 308.6
- Calories from Fat 82
- Total Fat 9.2 g
- Saturated Fat 5.1 g
- Cholesterol 115.8 mg
- Sodium 1089.9 mg
- Total Carbohydrate 38.4 g
- Dietary Fiber 1.8 g
- Sugars 2.5 g
- Protein 15.4 g