The Pioneer Woman Tasty Kitchen
Profile Photo

Shrimp Etouffée

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

3
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

The perfect Cajun dish, deep-flavored and comforting, just in time for Mardi Gras! (Or any other day of the year.)

Ingredients

  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 1 cup Celery, Diced
  • 1 cup Onions, Chopped
  • ½ cups Red Bell Peppers, Diced
  • 4 cloves Garlic
  • 1 teaspoon Thyme, Chopped
  • 2 cups Shrimp Stock
  • 1 cup Tomatoes, Diced
  • 1 Tablespoon Creole Seasoning
  • 1 Tablespoon Worcestershire Sauce
  • 1 pound Shrimp, Shelled
  • 1 teaspoon Hot Sauce, Or To Taste
  • 1 Tablespoon Green Onions, Chopped, To Serve
  • Cooked White Rice, To Serve

Preparation

1. Melt the butter in a large Dutch oven or cast iron skillet over medium-high heat, until browned. Stir in the flour and cook while stirring for about 1 or 2 minutes, until it has browned.

2. Add the celery, onions and peppers, lower to medium heat and cook for 8 to 10 minutes, until tender, stirring regularly.

3. Add the garlic and thyme and cook for 1 minute. Add the shrimp stock, tomatoes, creole seasoning and Worcestershire sauce. Simmer for 20 minutes, stirring now and then.

4. Add the shrimp and cook until cooked through, about 5 minutes. Season with hot sauce, salt and pepper to taste. Serve warm, sprinkled with chopped green onions over a plate of white rice.

Recipe from Closet Cooking.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Grilled Maple Dijon Salmon Tostadas
Profile Photo by Taylor Kiser in Main Courses
Grilled tostadas topped with grilled maple salmon, mustard slaw and creamy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Balsamic Glazed Salmon with Strawberry Salsa
Profile Photo by Jessie | Life As A Strawberry in Main Courses
Celebrate the flavors of summer with this quick and easy balsamic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Authentic Mexican Ceviche
Profile Photo by Lisa Gatti in Main Courses
I had the privilege of sitting in on an authentic Mexican...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Seared Halibut with Snap Peas and Salsa Verde
Profile Photo by Riley - My Daily Morsel in Main Courses
Pan-seared halibut topped with lemony sugar snap peas and spicy tomatillo...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Foil Packet Tilapia
Profile Photo by Kim in Main Courses
A foolproof way to get moist, intact fish on the grill.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy