Directions:
- Etouffee:.
- Melt butter in large saucepan over medium-low heat.
- Add flour and stir constantly until roux is medium-brown, about 15-20 minutes.
- Add chopped onion,celery,green pepper and garlic and cook,stirring frequently, until tender, about 15 minutes.
- Stir in shrimp and stock and let simmer until shrimp just turn pink.
- Add next 6 ingredients and simmer 3 minutes longer.
- Remove from heat and let stand 20 minutes.
- Taste and adjust seasonings, adding lemon juice if dersred.
- Reheat and serve over rice.
- Stock:.
- Combine water and shrimp peelings in saucepan and bring to a boil.
- Add onion skins,onion, celery stalk and vegetable trimmins and continue boiling 20-30 minutes.
- Strain through fine sieve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1589.48 Kcal (6655 kJ) | ||
| Calories from fat | 605.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.33g | 104% | |
|---|---|---|---|
| Cholesterol | 422.22mg | 141% | |
| Sodium | 3794.02mg | 158% | |
| Potassium | 343.91mg | 7% | |
| Total Carbs | 176.63g | 59% | |
| Sugars | 118.09g | 472% | |
| Dietary Fiber | 7.53g | 30% | |
| Protein | 65.37g | 131% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.6mg | 48% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 342.1 Kcal (1432 kJ) | ||
| Calories from fat | 130.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.49g | 104% | |
|---|---|---|---|
| Cholesterol | 90.87mg | 141% | |
| Sodium | 816.58mg | 158% | |
| Potassium | 74.02mg | 7% | |
| Total Carbs | 38.02g | 59% | |
| Sugars | 25.42g | 472% | |
| Dietary Fiber | 1.62g | 30% | |
| Protein | 14.07g | 131% | |
| Vitamin C | 5.1mg | 39% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 1.9mg | 48% | |
| Calcium | 19.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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