| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup canola oil
- 1/2 cup all-purpose flour
- 1 teaspoon chopped fresh thyme
- 3 cloves garlic, finely chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 green bell pepper, seeded, ribs removed and chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground white pepper
- 2 cups chicken stock
- One 8-ounce bottle clam juice
- One 14.5-ounce can fire-roasted diced tomatoes
- Big dash hot sauce, such as Tabasco
- Big dash Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 4 green onions, sliced
- Cooked long-grain rice, for serving
Instructions
- Add the oil to a large heavy Dutch oven over medium-high heat. Once hot, sprinkle in the flour. Cook the roux, while stirring, until it’s the shade of peanut butter, 10 to 12 minutes. Add the thyme, garlic, celery, onions and bell pepper and saute until the vegetables are soft, about 5 minutes. Stir in the paprika, cayenne and white pepper and cook until fragrant, about 1 minute. Whisk in the stock, clam juice, tomatoes, hot sauce and Worcestershire. Season with salt and pepper. Bring to a boil, reduce to a low simmer and cook, uncovered, stirring occasionally, 30 minutes.
- After 30 minutes of simmering, adjust the seasoning with salt, pepper and hot sauce. Stir in the shrimp, lower the heat and cook until the shrimp are cooked through and bright pink, about 5 minutes. Stir in the green onions right before serving.
- Serve in a bowl with a mound of white rice in the center.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 369 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 30 g |
| Cholesterol | 185 mg |
| Sodium | 918 mg |
| Serving Size | 1 of 6 servings |
| Calories | 369 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 30 g |
| Cholesterol | 185 mg |
| Sodium | 918 mg |
Reviews
My husband loved it. Not overbearing tomato taste like we get out.
There was a lot of prep but one can do everything ahead until the last step of adding the shrimp. Nice flavour and was popular with my guests.
I tried this and we thought it was ok.
ENOUGH!!! I am done with FN! After weeks of trying to navigate your new RIDICULOUS website I am DONE!!! It is impossible to find, follow and print recipes I see on the shows I watch and DVR for weekend viewing. I have, along with many, many others I see, “contacted” and “commented” on this repeatedly over the last several weeks. Not once did I even receive a polite acknowledgement let alone an explanation. Apparently FN does not value or respect their viewership. I am erasing the dozen or so programs I tape weekly because they are now useless to me since I can no longer easily find or print the recipes to try at home. Good bye and good luck with your major #$%&up attempt to fix what was not broken!
This is a great recipe, i am enjoying it right now. Definitely will make this again! At the conclusion of Oliver Stone’s JFK, Tommy Le Jones cahracter is asked by the oress outside the courtroom what he plans to do now that the jury acquitted him. “I think i’ll go home and make some etoufee.” Now i know what he’s talkin’ about. Mmm mmm.
My husband and I loved it…. and plan making it again. I am thinking I might try using seafood stock sometime and see how that is.
My family loved it!!!
OMG, love this recipe. I made this last weekend great flavor and will save this recipe to make again.
Being a NY’er, I have no idea what Shrimp etoufee is supposed to taste like, but when I saw Pat & Gina make this, it seemed so easy and today was Fat Tuesday, so today was Etoufee day. Very good! I saw other etoufee recipes online and some were almost identical. I liked this one b/c it used chicken broth along with the clam broth. The others didn’t. I like to adjust the thickness of my sauce and the broth allows that. I borrowed two ideas from P. Deen’s etoufee recipe: cajun seasoning I just happened to have, and canned Rotel tomatoes. Added more kick. This is a good make-ahead meal, have everything ready and just spend 5 mins. at the end cooking the shrimp.
Made this last night. It was awsome and so easy to make! Will make again with crawfish and maybe sausage nextr time.