Shrimp Etouffe
85 mins (prep 45, cooking 40)
15 ingredients
6 servings
Etouffe differs from Creole because it has a roux base and creoles have a tomato base. If you are nervous about making the roux from scratch, put the flour in a pan and brown in the oven and then just add to the melted butter in step one. This recipe is from Good Housekeeping Cookbook

Categories:  stew , cajun , north-american , main-dish , american , shellfish , shrimp , <-4-hours , southern-u.s. , one-dish-meal , time-to-make ,
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Serving Size (193.67 g)
Servings 6
Amount per Serving
Calories 135.33 Calories from Fat 80.01
% Daily Value *
Total Fat 8.89g 82.09%
Saturated Fat 5.27g 157.99%
Trans Fat 0.32g %
Cholesterol 21.2mg 42.4%
Sodium 704.62mg 176.16%
Total Carbohydrate 12.74g 25.48%
Dietary Fiber 4.26 g 102.23%
Sugars 3.61 g %
Protein 4.16g 49.9%
Vitamin A 2129.79IU% Vitamin C 19.63mg%
Calcium 146.02mg% Iron 2.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow pepper, medium onions, stalks celery, shrimp, hot cooked rice