Directions:
- In a large frying pan, heat the oil over medium-high heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.
- Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper, and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.
- Add the shrimp and the scallions and simmer until the shrimp are just done, about 3 minutes. Serve the etouffee over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271 Kcal (1135 kJ) | ||
| Calories from fat | 89.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Cholesterol | 6.4mg | 2% | |
| Sodium | 1501.52mg | 63% | |
| Potassium | 320.86mg | 7% | |
| Total Carbs | 39.18g | 13% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 6.68g | 13% | |
| Vitamin C | 34.8mg | 58% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.2mg | 73% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 92.13 Kcal (386 kJ) | ||
| Calories from fat | 30.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 15% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 2% | |
| Sodium | 510.48mg | 63% | |
| Potassium | 109.08mg | 7% | |
| Total Carbs | 13.32g | 13% | |
| Sugars | 1.77g | 21% | |
| Dietary Fiber | 1.15g | 14% | |
| Protein | 2.27g | 13% | |
| Vitamin C | 11.8mg | 58% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 4.5mg | 73% | |
| Calcium | 18.6mg | 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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