New Orleans-Style Shrimp Etoufee with Jasmine Rice

New Orleans-Style Shrimp Etoufee

with Jasmine Rice

2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Etoufee (literally meaning “smothered”) is a popular Cajun and Creole dish popular in New Orleans and the Louisiana bayous. For the this simple, flavorful shrimp stew, you’ll be using a combination of bell pepper, onion and celery, sometimes called the “trinity” of Cajun and creole cuisine. These aromatic ingredients are used in the same way traditional French cuisine uses mirepoix, to establish a flavorful base for the dish. To this base you’ll add other traditional herbs and spices like fresh bay leaves and a special blend of Cajun seasoning.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
New Orleans-Style Shrimp Etoufee with Jasmine Rice
Title
  • 10 oz Peeled, Deveined Shrimp
  • 3 cloves Garlic
  • 3 Scallions
  • 1 bunch Parsley
  • 1 Green Bell Pepper
  • 1 stalk Celery
  • 1 Yellow Onion
  • ¾ cup Jasmine Rice
  • 2½ Tbsps Flour
  • 2 Tbsps Butter
  • 1 14.5-Ounce Can Chopped Tomatoes
  • 2 Fresh Bay Leaves
  • ¼ tsp Cajun Seasoning (Salt, Paprika, Garlic, Onion, Cayenne & Black Pepper)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove the shrimp from the refrigerator to bring to room temperature. Peel and mince the garlic. Thinly slice the scallions on angle, separating the white bottoms and green tops. Pick the parsley leaves off the stems; roughly chop the leaves. Remove and discard the stem, seeds and ribs of the bell pepper; medium dice the bell pepper. Halve the celery stalk lengthwise, then small dice. Peel and small dice the onion.
Cook the rice:
2 Cook the rice:
In a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 10 to 12 minutes, or until all the water is absorbed. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.
Make the roux:
3 Make the roux:
While the rice is cooking, in a medium pot, melt the butter on medium-high. Once the butter is completely melted, stir in the flour and mix until well-combined. Cook the roux 1 to 2 minutes, or until golden brown, stirring constantly.
Cook the vegetables:
4 Cook the vegetables:
Add the onion, garlic, celery, bell pepper and white parts of the scallions to the roux; cook 2 to 4 minutes, or until the vegetables have softened, stirring occasionally.
Add the shrimp:
5 Add the shrimp:
To the pot of vegetables, add the tomatoes, bay leaves, and as much of the Cajun seasoning as you’d like depending on how spicy you’d like the dish to be. Season with a little salt and pepper and add 1½ cups of water; cook 3 to 4 minutes, or until slightly thickened. Season the shrimp with salt and pepper and add to stew. Gently simmer, stirring occasionally, 4 to 5 minutes, or until the shrimp are pink and opaque. Remove from heat and stir in half of the parsley.
Plate your dish:
6 Plate your dish:
Divide the rice between 2 dishes and top with the shrimp stew. Garnish with the green parts of the scallions and remaining parsley.

Tips from Home Chefs

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New Orleans-Style Shrimp Etoufee

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove the shrimp from the refrigerator to bring to room temperature. Peel and mince the garlic. Thinly slice the scallions on angle, separating the white bottoms and green tops. Pick the parsley leaves off the stems; roughly chop the leaves. Remove and discard the stem, seeds and ribs of the bell pepper; medium dice the bell pepper. Halve the celery stalk lengthwise, then small dice. Peel and small dice the onion.
2 Cook the rice:
In a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 10 to 12 minutes, or until all the water is absorbed. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.
Cook the rice:
Make the roux:
3 Make the roux:
While the rice is cooking, in a medium pot, melt the butter on medium-high. Once the butter is completely melted, stir in the flour and mix until well-combined. Cook the roux 1 to 2 minutes, or until golden brown, stirring constantly.
4 Cook the vegetables:
Add the onion, garlic, celery, bell pepper and white parts of the scallions to the roux; cook 2 to 4 minutes, or until the vegetables have softened, stirring occasionally.
Cook the vegetables:
Add the shrimp:
5 Add the shrimp:
To the pot of vegetables, add the tomatoes, bay leaves, and as much of the Cajun seasoning as you’d like depending on how spicy you’d like the dish to be. Season with a little salt and pepper and add 1½ cups of water; cook 3 to 4 minutes, or until slightly thickened. Season the shrimp with salt and pepper and add to stew. Gently simmer, stirring occasionally, 4 to 5 minutes, or until the shrimp are pink and opaque. Remove from heat and stir in half of the parsley.
6 Plate your dish:
Divide the rice between 2 dishes and top with the shrimp stew. Garnish with the green parts of the scallions and remaining parsley.
Plate your dish:
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