Louisiana Shrimp Etouffee
There are plenty of great options for a New Orleans-style Mardi Gras dinner: gumbo, jambalaya, red beans and rice, po-boy sandwiches . . . but we always have shrimp etouffee. “Etouffee” is French for “smothered” and in this recipe our shrimp get smothered in a tasty sauce of butter, flour, red and yellow bell peppers, sweet onion, and tomato. We make sure to serve it over rice too so we can enjoy every last drop of sauce!
Equipment
- Large cast iron skillet
- Colander
- Food processor
- Can opener
- Cutting board
- Knife
Ingredients
- 1 stick Butter
- 1 lb Raw Shrimp peeled, deveined, and squeezed in a colander to remove excess water, then sprinkled with salt and pepper
- 1 Large Red Bell Pepper
- 1 Large Yellow Bell Pepper
- 1 Large Sweet Onion
- 1 can Diced Tomatoes with Chilies drained
- 2 tablespoon Flour
Instructions
- Melt butter in a large pan, I usually use a 12in cast iron skillet.
- Mince the peppers and onions by hand or on low in a food processor.
- Add onions and peppers to butter, cook until softened a bit.
- Add flour to butter and veggie mixture, stirring constantly cooked until thickened, about 2 minutes.
- Add drained tomatoes and shrimp.
- Cook until shrimp are pink, but not over done.
- Add Tabasco sauce to taste.
- Serve over rice.
Notes
Fat Tuesday is one of the most popular days of the year in our house. Read about it in the archives here: https://catholicallyear.com/blog/mardi-gras-madness-and-hoodoo-movie/
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