Directions:
- Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
- If you're short on time, a stock simmered 20-30 minutes is better than water.
- If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
- Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
- Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
- Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
- Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
- Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
- Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and sauté 1 minute, stirring constantly.
- Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
- Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
- Plate rice in a ring and pour etouffee into center; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 755.78 Kcal (3164 kJ) | ||
| Calories from fat | 432.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.09g | 74% | |
|---|---|---|---|
| Cholesterol | 95.81mg | 32% | |
| Sodium | 2394.89mg | 100% | |
| Potassium | 424.43mg | 9% | |
| Total Carbs | 67.54g | 23% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 16.82g | 34% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.6mg | 31% | |
| Calcium | 125.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 121.95 Kcal (511 kJ) | ||
| Calories from fat | 69.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 74% | |
|---|---|---|---|
| Cholesterol | 15.46mg | 32% | |
| Sodium | 386.42mg | 100% | |
| Potassium | 68.48mg | 9% | |
| Total Carbs | 10.9g | 23% | |
| Sugars | 0.4g | 10% | |
| Dietary Fiber | 0.87g | 22% | |
| Protein | 2.71g | 34% | |
| Vitamin C | 1.6mg | 17% | |
| Iron | 0.9mg | 31% | |
| Calcium | 20.2mg | 13% | |
* 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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