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Shrimp Étouffée :: Mardi Gras Eats

March 1, 2014 by Angela LeMoine 2 Comments

shrimp étouffée mardi gras

 

The Mardi Gras Party continues!!!! So far we’ve had some hearty Red Beans & Rice and Chicken & Andouille Jambalaya! I have to say, its been awesome giving NOLA classics a go because everything has been so delicious! I certainly get why these dishes are a comfort food for so many and I love the simplicity of them! Next on the Mardi Gras menu, Shrimp Étouffée!!! 

Shrimp Étouffée is a classic in creole and cajun cooking. It has such a wonderful aroma and a really great spicy kick to it! The sauce starts with making a roux {flour and butter} but the trick is allowing the butter to slowly brown to get that wonderful deep color. We’ve of course got the Holy Trinity {bell pepper, onion and celery} in there to start flavoring the sauce, then fresh garlic, thyme, tomato paste, worcestershire sauce and creole seasoning to kick things up!

This incredible sauce simmers away to allow all the flavors to meld, it allows the sauce to thicken up and then at the very last minute the shrimp go in and cooked until just curled up and cooked. The Shrimp Étouffée is served over rice and garnished with diced fresh tomato and sliced scallions. This one is classic NOLA!

Print
Shrimp Étouffée :: Mardi Gras Eats
 
Ingredients
  • 5 Tbsp butter
  • 5 Tbsp flour
  • 2 green bell peppers, small dice
  • 2 celery stalks, small dice
  • 1 yellow onion, small dice
  • 4 garlic cloves, minced
  • 1 Tbsp dried thyme
  • 2 heaping Tbsp tomato paste
  • 1½ Tbsp Worcestershire sauce
  • 1 Tbsp creole seasoning
  • 4 cups chicken broth
  • 1½ lbs peeled and deveined shrimp
  • 1 Tbsp butter
  • scallions and diced fresh tomato for garnish
Instructions
  1. Heat up a heavy pot over low heat. 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.
  2. 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.
  3. 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.
  4. Stir in the garlic and thyme and cook for a minute, until the garlic is fragrant.
  5. Add in the tomato paste, Worcestershire sauce, creole seasoning and broth. Simmer on low for 30-40 minutes until slightly thickened. Stir occasionally.
  6. 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.
  7. Serve over rice and garnish with sliced scallion and fresh diced tomato.
3.5.3228

 

Filed Under: Dinner, Seafood Tagged With: comfort food, dinner, holiday, mardi gras, one pot meal, shrimp

AFFILIATE LINK DISCLOSURE: Some of the links you will see on LeMoine Family Kitchen are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase.
Previous Post: « Chicken & Andouille Jambalaya :: Mardi Gras
Next Post: Cinnamon Raisin Bread Pudding with Pecan Rum Sauce »

Reader Interactions

Comments

  1. Happy Valley Chow

    March 1, 2014 at 4:21 pm

    The perfect meal to celebrate Mardi Gras! Great recipe 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply
    • Angela LeMoine

      March 2, 2014 at 9:27 am

      Thank you so much!!! Happy Sunday!!!

      Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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