The perfect accompaniment to étouffée is a heaping mound of sautéed greens and okra. Add a nice cold beer or a glass of iced tea and for dessert, key lime pie.
Special Diets:
Ingredients
Method
Melt 1 tablespoon of the butter in a medium pot over medium heat.
Add yellow and green onions and cook until fragrant.
Add bay leaves, thyme and wine.
Cook down for 5 minutes, then add bell peppers and celery.
Reduce heat to low.
In a separate medium pot, melt the remaining 3 tablespoons butter over low heat.
Remove from heat and stir in flour until smooth.
Return to heat and cook, stirring constantly for 10 minutes, until roux is dark brown.
In a bowl combine fish stock and tomato paste, then whisk the mixture into the roux.
Pour this into pot with onion mixture and stir well.
Add hot sauce, Worcestershire, tomatoes, parsley and shrimp and cook just until heated through.
Remove and discard bay leaves.
Serve étouffée over steamed white rice, if you like.
Nutritional Info
Serving Size
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.