lunch

Shrimp & Sausage Étouffée

Name: Shrimp & Sausage Étouffée
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 Celery Ribs, finely diced; 4 Garlic Cloves, minced; 1 Green Bell Pepper, finely diced; 4 cups low-sodium Chicken Stock; 1/4 cup olive oil; 1 Onion, finely diced; Parsley, finely chopped; 1 pound Raw Large Shrimp, peeled and seasoned; Salt & Pepper; Scallions, finely chopped; 1 teaspoon Cajun Seasoning Mix; 1 pound Turkey Sausage, sliced; 1/2 cup Unbleached Flour; 2 Tbs. Unsalted Butter

“Shrimp & Sausage Étouffée might be a good recipe to expand your main course recipe box. One serving contains 366 calories, 30g of protein, and 21g of fat. For $3.14 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. 3 people have tried and liked this recipe. A mixture of butter, garlic cloves, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 61%. Try Chicken and Sausage Etouffee, Sausage and Mushroom Étouffée, and Shrimp Etouffee for similar recipes.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Celeryfinely diced3
Garlic clovesminced4
Bell pepperfinely diced1
Chicken stock4 cups
Olive oil¼ cup
Onionfinely diced1
Parsleyfinely chopped6 servings
Shrimppeeled and seasoned1 lb
Salt & pepper6 servings
Scallionsfinely chopped6 servings
Cajun seasoning mix1 tsp
Turkey sausagesliced1 lb
Unbleached flour½ cup
Butter2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
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.
2
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.
3
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.

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