Shrimp & sausage étouffée

Name: Shrimp & sausage étouffée
Total time: 45 min
Yield: 6 servings
Ingredients: 3 celery ribs; 4 whole garlic clove; 1 green bell pepper; 4 cups low-sodium chicken stock; 0.25 cup olive oil; 1 onion; 6 servings parsley; 1 pound prawns; 6 servings salt and pepper; 6 servings green onions; 1 tsp cajun seasoning; 1 pound turkey kielbasa; 0.5 cup unbleached flour; 2 Tbs unsalted butter

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

whole garlic clove

green bell pepper

low-sodium chicken stock

4 cups

olive oil

0.25 cup

onion

parsley

6 servings

prawns

1 pound

salt and pepper

6 servings

green onions

6 servings

cajun seasoning

1 tsp

turkey kielbasa

1 pound

unbleached flour

0.5 cup

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:

365 kcal

Carbs

14 g

Fat

20 g

Protein

29 g

Share recipe: