Ingredients
Scale
- 2 tablespoons canola oil
- 2 tablespoons butter
- ¼ cup flour
- ½ medium onion, diced
- ½ cup diced green bell pepper
- â…“ cup chopped celery
- 2 teaspoons minced garlic
- 1 teaspoon thyme
- 1 bay leaf
- 1 cup chopped tomatoes
- 1 teaspoon worcestershire sauce
- ½ teaspoon smoked paprika
- 2 teaspoon creole seasoning
- 2 cups seafood broth
- 1 pound shrimp, peeled and deveined
- 1 teaspoon hot sauce (optional)
- 2 green onions, chopped
- 2–3 tablespoons parsley, chopped
Instructions
- In a saucepan, heat a little butter or oil.
- Add shrimp shells, diced onion, garlic, and celery scraps along with bay leaf and thyme.
- Sauté for 5-7 minutes, stirring often to avoid burning.
- Pour in about 5 cups of water and simmer for 40 minutes to an hour.
- Remove from heat and strain the mixture using a sieve. Reserve the stock.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the seasonings to your taste.
For a milder dish, omit the hot sauce.
This etouffee can be served over rice or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg