Louisiana

Shrimp étouffée

Name: Shrimp étouffée
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: Prawns (shrimp), peeled, shells kept for stock; crawfish tails if you can get them; 1/3 cup butter; 1/3 cup maida (all-purpose flour, plain flour); 1 large finely chopped onion; 1 green bell pepper chopped capsicum (green capsicum, green bell pepper); 2 stalks chopped celery; 4 cloves minced garlic; 2 cups seafood or chicken stock chicken stock (chicken broth); 1 tsp paprika; 1/2 tsp cayenne red chilli powder (indian red chili powder); 1/2 tsp dried thyme; 1 bay leaf (indian bay leaf); Salt, to taste; 1/2 tsp black pepper; 3 sliced spring onion (green onion, scallion); a handful chopped flat leaf parsley; 2 tsp lemon juice; 1 1/2 cups long grain to serve rice

Prawns smothered in a buttery blonde roux gravy. Louisiana's softest, richest hug.

50 minTime

35 gProtein each

mediumSpice

Smothered, Louisiana style2 chapters · 1 min read

Make it your way

Grandma's wayPrawns smothered in a butter roux gravy with the trinity, over rice.

The original

613kcalsame

35 gproteinsame

4 gfibresame

50minutessame

Shrimp étouffée.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)peeled, shells kept for stock; crawfish tails if you can get them

Butter⅓ cup

Maida (all-purpose flour, plain flour)⅓ cup

Onion1 large, finely chopped

Capsicum (green capsicum, green bell pepper)1 green bell pepper, chopped

Celery2 stalks, chopped

Garlic4 cloves, minced

Chicken stock (chicken broth)2 cups seafood or chicken stock

Paprika1 tsp

Red chilli powder (indian red chili powder)½ tsp cayenne

Dried thyme½ tsp

Bay leaf (indian bay leaf)1

Saltto taste

Black pepper½ tsp

Spring onion (green onion, scallion)3, sliced

Flat leaf parsleya handful, chopped

Lemon juice2 tsp

Rice1½ cups long grain, to serve

Method

6 steps

1Simmer the prawn shells in the stock for 15 minutes and strain.
2Melt the butter in a heavy pan, whisk in the flour and cook, stirring, over medium low to a peanut butter coloured roux.
3Add onion, pepper and celery and cook until soft, then garlic and spices.
4Whisk in the stock gradually with bay and thyme. Simmer 15 minutes until it coats a spoon.
5Add prawns and cook just until pink and curled, 3 to 4 minutes. Stir in spring onions, parsley and lemon.
6Serve over steamed rice.

Serve it like this

Pack rice into a cup and turn it out in the centre of a shallow bowl, then ladle étouffée around it. Spring onions on top, hot sauce alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Louisiana

Shrimp étouffée

Prawns smothered in a buttery blonde roux gravy. Louisiana's softest, richest hug.

50 minTime

35 gProtein each

mediumSpice

Smothered, Louisiana style2 chapters · 1 min read

Make it your way

Grandma's wayPrawns smothered in a butter roux gravy with the trinity, over rice.

The original

613kcalsame

35 gproteinsame

4 gfibresame

50minutessame

Shrimp étouffée.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)peeled, shells kept for stock; crawfish tails if you can get them

Butter⅓ cup

Maida (all-purpose flour, plain flour)⅓ cup

Onion1 large, finely chopped

Capsicum (green capsicum, green bell pepper)1 green bell pepper, chopped

Celery2 stalks, chopped

Garlic4 cloves, minced

Chicken stock (chicken broth)2 cups seafood or chicken stock

Paprika1 tsp

Red chilli powder (indian red chili powder)½ tsp cayenne

Dried thyme½ tsp

Bay leaf (indian bay leaf)1

Saltto taste

Black pepper½ tsp

Spring onion (green onion, scallion)3, sliced

Flat leaf parsleya handful, chopped

Lemon juice2 tsp

Rice1½ cups long grain, to serve

Method

6 steps

1Simmer the prawn shells in the stock for 15 minutes and strain.
2Melt the butter in a heavy pan, whisk in the flour and cook, stirring, over medium low to a peanut butter coloured roux.
3Add onion, pepper and celery and cook until soft, then garlic and spices.
4Whisk in the stock gradually with bay and thyme. Simmer 15 minutes until it coats a spoon.
5Add prawns and cook just until pink and curled, 3 to 4 minutes. Stir in spring onions, parsley and lemon.
6Serve over steamed rice.

Serve it like this

Pack rice into a cup and turn it out in the centre of a shallow bowl, then ladle étouffée around it. Spring onions on top, hot sauce alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Shrimp étouffée

Make it your way

Ingredients

Method

Shrimp étouffée

Make it your way

Ingredients

Method

Make it a meal