Shrimp & Sausage Étouffée

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 Celery Ribs, finely diced

4 Garlic Cloves, minced

1 Green Bell Pepper, finely diced

4 cups low-sodium Chicken Stock

1/4 cup olive oil

1 Onion, finely diced

Parsley, finely chopped

1 pound Raw Large Shrimp, peeled and seasoned

Salt & Pepper

Scallions, finely chopped

1 teaspoon Cajun Seasoning Mix

1 pound Turkey Sausage, sliced

1/2 cup Unbleached Flour

2 Tbs. Unsalted Butter

Equipment:

dutch oven

spatula

whisk

frying pan

pot

Cooking instruction summary:

  1. Prep everything beforehand. Dice the trinity (onion, celery, bell pepper), mince garlic, season shrimp with salt and pepper, etc.
  2. In a medium-heated heavy pot or dutch oven, fry sliced sausage with a little olive oil and set aside.
  3. In the same pot, add butter and about 1/4 cup of olive oil. When butter melts, quickly whisk in flour until fully incorporated. Using a wooden spatula, stir continuously (to prevent flour from scorching) until roux is brown, about 10 minutes.
  4. Add trinity and garlic to the mix and cook for another 5 minutes or so. Make sure the roux doesn't stick to the bottom of the pan, so add more oil if you need to.
  5. Now, add the stock to deglaze the pot for a couple of minutes. Then, sprinkle in the Cajun seasoning mix and bring to a boil. Let reduce uncovered, still in medium heat, for about 40 minutes or until liquid reaches a gravy-like consistency.
  6. In the end, stir in the sausage slices and raw shrimp for a couple more minutes. When it returns to boil, turn off heat and re-season accordingly. Let simmer for another 5 minutes before serving.
  7. To serve, plate a bed of rice and smother with etouffee. Garnish liberally with parsley and scallions.

 

Step by step:


1. Prep everything beforehand. Dice the trinity (onion, celery, bell pepper), mince garlic, season shrimp with salt and pepper, etc.In a medium-heated heavy pot or dutch oven, fry sliced sausage with a little olive oil and set aside.In the same pot, add butter and about 1/4 cup of olive oil. When butter melts, quickly whisk in flour until fully incorporated. Using a wooden spatula, stir continuously (to prevent flour from scorching) until roux is brown, about 10 minutes.

2. Add trinity and garlic to the mix and cook for another 5 minutes or so. Make sure the roux doesn't stick to the bottom of the pan, so add more oil if you need to.Now, add the stock to deglaze the pot for a couple of minutes. Then, sprinkle in the Cajun seasoning mix and bring to a boil.

3. Let reduce uncovered, still in medium heat, for about 40 minutes or until liquid reaches a gravy-like consistency.In the end, stir in the sausage slices and raw shrimp for a couple more minutes. When it returns to boil, turn off heat and re-season accordingly.

4. Let simmer for another 5 minutes before serving.To serve, plate a bed of rice and smother with etouffee.

5. Garnish liberally with parsley and scallions.


Nutrition Information:

Quickview
365 Calories
29g Protein
20g Total Fat
14g Carbs
15% Health Score
Limit These
Calories
365k
18%

Fat
20g
32%

  Saturated Fat
5g
35%

Carbohydrates
14g
5%

  Sugar
1g
2%

Cholesterol
162mg
54%

Sodium
1124mg
49%

Get Enough Of These
Protein
29g
59%

Vitamin K
86µg
82%

Phosphorus
395mg
40%

Selenium
27µg
39%

Vitamin B3
7mg
37%

Vitamin B12
1µg
33%

Vitamin C
26mg
32%

Vitamin B6
0.57mg
29%

Zinc
3mg
23%

Vitamin A
955IU
19%

Vitamin E
2mg
19%

Copper
0.34mg
17%

Vitamin B2
0.27mg
16%

Potassium
551mg
16%

Iron
2mg
12%

Vitamin B5
1mg
11%

Manganese
0.23mg
11%

Magnesium
43mg
11%

Folate
38µg
10%

Calcium
85mg
9%

Vitamin B1
0.11mg
8%

Fiber
1g
6%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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