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.
Tips & Substitutions
For a deeper flavor, consider adding a splash of hot sauce or a teaspoon of smoked paprika to the roux. If you're out of shrimp broth, you can substitute with chicken broth or vegetable broth. To achieve the perfect roux, stir constantly over medium heat until it reaches a rich brown color without burning. Additionally, using fresh shrimp will enhance the dish's overall taste.
Serving Suggestions
Serve Ann's Etouffee over a bed of fluffy white rice for a classic presentation. It also pairs wonderfully with crusty French bread to soak up the delicious sauce. For a complete meal, consider serving alongside a fresh green salad or pairing with Cousin John's Cajun Scampi for a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of shrimp broth or water to maintain the sauce's consistency. Avoid boiling to prevent the shrimp from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Ann'S Etouffee contains roughly 920 calories, with 58g protein, 156g carbohydrates, and 13g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (276% of the Daily Value), and dietary fiber (159% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just ensure they are fully thawed and pat them dry before adding them to the sauce. This helps maintain the dish's overall texture and flavor. Adjust cooking time slightly if using larger shrimp.
What can I substitute for beer in the recipe?
If you prefer not to use beer, you can substitute it with a non-alcoholic beer or a mixture of chicken broth with a splash of vinegar or lemon juice for acidity. This will help mimic the flavor profile while keeping the dish delicious.
How can I make this dish spicier?
To amp up the heat, add diced jalapeños or a teaspoon of cayenne pepper to the vegetable mixture. You can also serve with hot sauce on the side, allowing each guest to adjust the spice level to their taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).