Zydeco Shrimp Etouffee Recipe | Yummly
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Zydeco Shrimp Etouffee

LOUISIANA COOKIN'
30Ingredients
90Minutes
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Ingredients

US|METRIC
1 SERVINGS
  • 6 slices applewood smoked bacon (cut into 1-inch pieces)
  • 1 cup roux (brown, recipe follows)
  • 2 cups yellow onion (chopped)
  • 1 cup green onion (chopped)
  • 1 cup red bell pepper (chopped)
  • 1 cup chopped green bell pepper
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 14 ounces diced tomatoes (drained)
  • 12 ounces roasted red peppers (drained and puréed)
  • 1/2 cup liquor (Averna)
  • 4 cups seafood stock
  • 4 tablespoons spice mix (Zydeco, divided, recipe follows)
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 2 pounds medium shrimp (fresh, peeled and deveined)
  • 1/2 pound large shrimp (fresh, heads and tails left on)
  • 3 tablespoons extra-virgin olive oil
  • yellow rice (Cooked)
  • green onion (Garnish: chopped, optional)
  • 7 tablespoons vegetable oil (or butter)
  • 11 tablespoons all-purpose flour
  • 1 1/2 teaspoons crab boil (prepared, mixture)
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons crushed red pepper
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground thyme
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons smoked paprika
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