Shrimp Étouffée

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3.9 (232)

By Ann Maloney

This classical Cajun and Creole crockery comes from the word étouffée (AY-too-fay), which means smothered. In nutrient parlance, that means the protein, usually shrimp oregon crawfish tails for this dish, are “smothered,” oregon simmered, successful a condiment of fats and sauteed vegetables.

It is traditionally served implicit rice, but if you’re going low-carb, étouffée is bully implicit steamed riced cauliflower.

From Recipes exertion Ann Maloney

Ingredients

1/2 cupful extra-virgin olive oil
1 ample achromatic onion, finely diced
1 stalk celery, finely diced
1/4 cupful finely diced reddish doorbell pepper
3 scallions, achromatic and greenish parts, finely diced, positive much for garnish (optional)
2 tablespoons chopped caller parsley, positive much for garnish (optional)
3 mean cloves garlic, minced (about 1 tablespoon)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 pounds peeled, deveined mean (41-50 count) shrimp, thawed if frozen
1/4 spoon cayenne pepper, oregon much arsenic needed
1 spoon Creole seasoning, oregon much arsenic needed
Cooked achromatic oregon brownish rice, for serving

Nutritional Facts

Per serving (based connected 4)

Calories
540
Fat
39 g
Saturated Fat
11 g
Carbohydrates
12 g
Sodium
570 mg
Cholesterol
280 mg
Protein
36 g
Fiber
1 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Recipes exertion Ann Maloney

Tested by Ann Maloney.

Published January 6, 2020

Updated March 16, 2026