Treebeard'S Shrimp Etouffee
A smoky, spicy shrimp etouffee bursting with celery, peppers, and a hint of crab boil—perfect for a cozy family dinner or a casual gathering.
Ingredients
- 1 c. butter ⓘ
- 2 2/3 c. chopped celery ⓘ
- 2 medium onions, chopped ⓘ
- 1 bell pepper, diced ⓘ
- 1 1/4 tsp. salt ⓘ
- 1/8 tsp. cayenne pepper
- 3/4 tsp. black pepper ⓘ
- 3/4 tsp. garlic powder ⓘ
- 3/4 tsp. thyme ⓘ
- 2 c. boiling water, mixed with 1 tsp. shrimp base ⓘ
- 1/8 tsp. liquid crab boil ⓘ
- 1/2 tsp. hot sauce ⓘ
- 4 tsp. Worcestershire sauce ⓘ
- 1/3 c. flour ⓘ
- 2 c. chopped green onions ⓘ
- 4 tsp. tomato paste ⓘ
- 2 lb. shrimp ⓘ
- 1/3 c. chopped parsley ⓘ
Instructions
- In a heavy, 5-quart Dutch oven, melt the butter.
- Add the celery, onions, and bell pepper.
- Stir occasionally.
- Cook until the vegetables are soft, about 20 to 25 minutes.
Nutrition & Diet Analysis (per serving)
800
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).