product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Shrimp Étouffée

Serves 8
Time 25 min
The perfect accompaniment to étouffée is a heaping mound of sautéed greens and okra. Add a nice cold beer or a glass of iced tea and for dessert, key lime pie.
Special Diets:
Ingredients
  • 4 tablespoons butter, divided
  • 1 yellow onion, finely chopped
  • 3 green onions, finely chopped
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup white wine
  • 2 red or yellow bell peppers, cored, seeded and chopped
  • 3 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1/2 cup low-sodium fish stock
  • 1 teaspoon tomato paste
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 4 tomatoes, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 pound cooked shrimp, peeled and deveined
Method

Melt 1 tablespoon of the butter in a medium pot over medium heat. 

Add yellow and green onions and cook until fragrant. 

Add bay leaves, thyme and wine. 

Cook down for 5 minutes, then add bell peppers and celery. 

Reduce heat to low.

In a separate medium pot, melt the remaining 3 tablespoons butter over low heat. 

Remove from heat and stir in flour until smooth. 

Return to heat and cook, stirring constantly for 10 minutes, until roux is dark brown. 

In a bowl combine fish stock and tomato paste, then whisk the mixture into the roux. 

Pour this into pot with onion mixture and stir well. 

Add hot sauce, Worcestershire, tomatoes, parsley and shrimp and cook just until heated through. 

Remove and discard bay leaves. 

Serve étouffée over steamed white rice, if you like.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 4 tablespoons butter, divided
  • 1 yellow onion, finely chopped
  • 3 green onions, finely chopped
  • 2 bay leaves
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup white wine
  • 2 red or yellow bell peppers, cored, seeded and chopped
  • 3 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1/2 cup low-sodium fish stock
  • 1 teaspoon tomato paste
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 4 tomatoes, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 pound cooked shrimp, peeled and deveined