Directions:
- Melt butter in large cast iron skillet.
- The cast iron is very important as this is what helps develop the very dark color of the roux.
- Blend in flour and stir over medium heat, until the roux is dark brown.
- Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
- This is the key to good etouffee.
- Don't be tempted to turn up the heat, just keep stirring!
- Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
- Add all spices except parsley and cook another 5-10 minutes.
- Stir in shrimp, beer and broth and simmer 15 minutes.
- Add fresh parsley and simmer five more minutes.
- Serve etouffee over hot cooked rice.
- Serve with icy cold beer and very crusty French bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.65 Kcal (1853 kJ) | ||
| Calories from fat | 199.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.13g | 34% | |
|---|---|---|---|
| Cholesterol | 64.17mg | 21% | |
| Sodium | 1487.99mg | 62% | |
| Potassium | 357.94mg | 8% | |
| Total Carbs | 49.3g | 16% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 10.95g | 22% | |
| Vitamin C | 36.2mg | 60% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 135.88 Kcal (569 kJ) | ||
| Calories from fat | 61.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 34% | |
|---|---|---|---|
| Cholesterol | 19.7mg | 21% | |
| Sodium | 456.77mg | 62% | |
| Potassium | 109.88mg | 8% | |
| Total Carbs | 15.13g | 16% | |
| Sugars | 0.92g | 12% | |
| Dietary Fiber | 1.26g | 16% | |
| Protein | 3.36g | 22% | |
| Vitamin C | 11.1mg | 60% | |
| Iron | 0.6mg | 10% | |
| Calcium | 16.4mg | 5% | |
* 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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