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Doreen Mahoney: "Tasty meal, worth repeating but it does take time…" Read More
22Ingredients
70Minutes
390Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/4 tsp. ground white pepper
- 1 tsp. sweet paprika
- 1/2 cup oil (high heat)
- 1/2 cup all-purpose flour
- 1 1/4 cups minced onions
- 1 1/4 cups green bell pepper (minced)
- 3/4 cup celery (minced)
- 2 jalapeños (minced, ribs and seeds removed, optional)
- 6 green onions (sliced, keep greens separate)
- 12 cloves garlic (minced)
- 1 1/2 cups shrimp stock (or seafood stock/clam juice)
- 2 bay leaves
- 2 Tbsp. hot sauce
- 2 Tbsp. butter (cold)
- 2 lb. shrimp (peeled and deveined)
- cooked rice (for serving)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium420mg18% |
| Potassium530mg15% |
| Protein29g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C60% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Doreen Mahoney 3 years ago
Tasty meal, worth repeating but it does take time, and should not be rushed. I did make the roux with butter instead of oil, but that is a personal preference. The directions for the stock and roux are well done and easy to follow. From start to finish, including shelling the shrimp, making the stock and simmering the sauce before adding the shrimp, this is about 3 hours of cooking and prepping. You can save some time by prepping your vegetables while the stock is simmering but don’t expect to do anything but stir the roux when it comes time to build the foundation of this dish. Buy premade seafood stock or precut vegetables but do not rush the roux, it will take about 25 minutes of dedicated stirring for the roux to get the correct color, nothing can be done to save the roux if you burn it so watch the heat.
FridgeRaider 5 years ago
Great recipe. The notes about the roux stages were very helpful. A few notes/adjustments:
-increased the seasoning (used premade creole, smoked paprika, and cayenne), and bay leaves
-if you do a lighter roux you don't need the butter at the end
-added a splash of Worcestershire sauce