Ann'S Etouffee
Ann's Etouffee offers a rich, flavorful seafood stew with deep Creole spices, tender shrimp, and a savory broth, perfect for cozy gatherings or special occasions.
Ingredients
- 2 lb. shrimp peeled ⓘ
- 1/3 cup vegetable oil ⓘ
- 1/2 cup flour ⓘ
- 1/2 onion finely chopped ⓘ
- 3 garlic cloves finely chopped ⓘ
- 1/4 cup green bell pepper chopped ⓘ
- 1/4 cup carrot coarsely chopped ⓘ
- 1/4 cup fresh parsley chopped ⓘ
- 2 celery ribs chopped
- 1 can beer ⓘ
- 1 can shrimp soup condensed ⓘ
- 4 cups shrimp broth ⓘ
- 3 bay leaves
- 1/2 teaspoon Lea & Perrins ⓘ
- Creole seasoning ⓘ
Instructions
- Peel the shrimp and place the shells into a 2-quart pan.
- Add 4 1/2 cups water along with chopped carrots, onion, bell pepper, celery, parsley, bay leaves, salt, and pepper.
- Bring to a boil and simmer for about 25 minutes.
- Strain the broth and set aside.
- In a separate large pot, heat vegetable oil and stir in flour to make a roux.
- Add finely chopped onion, garlic, bell pepper, carrot, celery, and chopped parsley; cook until vegetables are tender.
- Pour in beer, shrimp soup, and shrimp broth, and add bay leaves, Lea & Perrins, and Creole seasoning.
- Simmer the mixture to develop flavors.
- Add peeled shrimp to the sauce and cook until shrimp are opaque and cooked through.
- Serve hot with rice or your preferred side.
Nutrition & Diet Analysis (per serving)
731
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).