Shrimp & sausage étouffée
A delicious Shrimp & Sausage Étouffée recipe that covers 21% of your daily requirements of vitamins and minerals. This recipe is perfect for Cajun and Creole cuisine lovers and is ideal for serving as a main course during Mardi Gras celebrations.
Ingredients
celery ribs
3
whole garlic clove
4
green bell pepper
1
low-sodium chicken stock
944 ml
olive oil
54 ml
onion
1
parsley
6 servings
prawns
453.59 g
salt and pepper
6 servings
green onions
6 servings
cajun seasoning
1 tsp
turkey kielbasa
453.59 g
unbleached flour
62.5 g
unsalted butter
2 Tbs
Method
- 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.
- 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.
- 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.
- Let simmer for another 5 minutes before serving.To serve, plate a bed of rice and smother with etouffee.
- Garnish liberally with parsley and scallions.
Nutrition:
Carbs
14 g
Fat
20 g
Protein
29 g
Share recipe:
Red velvet cupcake
45 min
371 Calories
24 serving
Fall farro salad with pomegranate, walnut & truffles
75 min
722 Calories
4 serving
Valentine's day potted plant ice-cream desserts
45 min
136 Calories
5 serving
