Shrimp Etouffee | Easy Etouffee Recipe

Shrimp and Crabmeat Etouffee

We love the time of year when Mardi Gras starts to draw near as it brings back a flood of wonderful memories of our years spent in this spectacular city at the mouth of the Mississippi. This is another classic New Orleans dish with a few short cuts that's full of flavorful seafood with a little creole kick! Use fresh seafood if you can - it will make for a much tastier dish.

There are numerous versions of Etouffees you can make - the meats can vary from crawfish, shrimp, crabmeat, chicken or a combination and then there are subtle differences to your style of roux - do you go cajun or more creoule?

This is a relatively easy dish and we made this version without going to all the additional work of making the traditional roux. This tends to intimidate some who would love to try the flavors of Naw'lins but are nervous of the necessary steps.This dish is similar to gumbo but often preferred by those that aren't fans of file powder.

Best of all this is a pretty healthy meal that is low in calories and fat while being a good source of protein. So great taste and good for those watching their weight - it doesn't get much better than that!

Ingredients:

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour (we used whole wheat)
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper Medium Heat
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley
3 cups cooked Basmati or brown rice

Directions:

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.

Serves: 8

Nutritional Information: (per serving)

Calories 286
Protein 36g
Carbs 25g
Fat 4g
Sat Fat 1g
Trans Fat 0g
Fiber 3g
Sodium 769mg
Sugar 2g

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Granulated Garlic	Sea Salt	Cayenne Pepper Medium Heat	Parsley