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Shrimp & Sausage Étouffée

 
One serving costs about $3.2 One serving costs about $3.2

$3.20 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:60%

Spoonacular Score: 60%

 

Shrimp & Sausage Étouffée might be just the main course you are searching for. This recipe serves 6 and costs $3.2 per serving. One serving contains 392 calories, 35g of protein, and 21g of fat. A mixture of butter, garlic cloves, salt & pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 3 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Sausage and Mushroom Étouffée, Chicken and Sausage Etouffee, and Shrimp Etouffée for similar recipes.

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Attems Ramato Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.

Attems Ramato Pinot Grigio

Pinot Grigio Ramato continues a tradition of the Republic of Venice, since “ramato”, or coppery, was the term referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 24 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors.It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif.

» Get this wine on Wine.com

Ingredients

Servings:
3
3  diced celery
diced celery
4
4  garlic cloves
garlic cloves
1
1  diced green bell pepper
diced green bell pepper
4 cups
4 cups low sodium chicken stock
low sodium chicken stock
0.25 cups
0.25 cups olive oil
olive oil
1
1  diced onion
diced onion
some
some parsley
parsley
1 lb
1 lb raw shrimp
raw shrimp
some
some Salt & Pepper
Salt & Pepper
some
some scallions
scallions
1 tsp
1 tsp seasoning mix
seasoning mix
1 lb
1 lb turkey sausage
turkey sausage
0.5 cups
0.5 cups unbleached flour
unbleached flour
2 Tbs
2 Tbs unsalted butter
unsalted butter
3  diced celery
3
diced celery
4  garlic cloves
4
garlic cloves
1  diced green bell pepper
1
diced green bell pepper
4 cups low sodium chicken stock
4 cups
low sodium chicken stock
0.25 cups olive oil
0.25 cups
olive oil
1  diced onion
1
diced onion
some parsley
some
parsley
1 lb raw shrimp
1 lb
raw shrimp
some Salt & Pepper
some
Salt & Pepper
some scallions
some
scallions
1 tsp seasoning mix
1 tsp
seasoning mix
1 lb turkey sausage
1 lb
turkey sausage
0.5 cups unbleached flour
0.5 cups
unbleached flour
2 Tbs unsalted butter
2 Tbs
unsalted butter

Equipment

dutch oven
dutch oven
spatula
spatula
whisk
whisk
frying pan
frying pan
dutch oven
dutch oven
spatula
spatula
whisk
whisk
frying pan
frying pan


Instructions

  1. Prep everything beforehand. Dice the trinity (onion, celery, bell pepper), mince garlic, season shrimp with salt and pepper, etc.
  2. In a medium-heated heavy pot or dutch oven, fry sliced sausage with a little olive oil and set aside.
  3. In the same pot, add butter and about 1/4 cup of olive oil. When butter melts, quickly whisk in flour until fully incorporated. Using a wooden spatula, stir continuously (to prevent flour from scorching) until roux is brown, about 10 minutes.
  4. Add trinity and garlic to the mix and cook for another 5 minutes or so. Make sure the roux doesn't stick to the bottom of the pan, so add more oil if you need to.
  5. Now, add the stock to deglaze the pot for a couple of minutes. Then, sprinkle in the Cajun seasoning mix and bring to a boil. Let reduce uncovered, still in medium heat, for about 40 minutes or until liquid reaches a gravy-like consistency.
  6. In the end, stir in the sausage slices and raw shrimp for a couple more minutes. When it returns to boil, turn off heat and re-season accordingly. Let simmer for another 5 minutes before serving.
  7. To serve, plate a bed of rice and smother with etouffee. Garnish liberally with parsley and scallions.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.20
Ingredient
3 diced celery
4 garlic cloves
1 diced green bell pepper
4 cups low sodium chicken stock
1/4 cup olive oil
1 diced onion
some parsley
1 pound raw shrimp
some scallions
1 pound turkey sausage
1/2 cup unbleached flour
2 Tbs unsalted butter
Price
$0.45
$0.27
$0.36
$2.88
$0.64
$0.24
$0.95
$9.06
$0.24
$3.73
$0.14
$0.24
$19.21

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
392 Calories
35g Protein
21g Total Fat
14g Carbs
17% Health Score
Limit These
Calories
392
20%

Fat
21g
33%

  Saturated Fat
5g
35%

Carbohydrates
14g
5%

  Sugar
2g
2%

Cholesterol
257mg
86%

Sodium
1298mg
56%

Get Enough Of These
Protein
35g
70%

Vitamin K
96µg
92%

Selenium
40µg
58%

Phosphorus
362mg
36%

Vitamin C
29mg
36%

Vitamin B3
6mg
32%

Vitamin B12
1µg
28%

Zinc
4mg
28%

Manganese
0.56mg
28%

Vitamin B6
0.47mg
24%

Iron
3mg
21%

Copper
0.41mg
21%

Vitamin E
2mg
18%

Calcium
173mg
17%

Vitamin B2
0.28mg
17%

Potassium
576mg
16%

Vitamin A
749IU
15%

Magnesium
55mg
14%

Vitamin B5
1mg
11%

Folate
38µg
10%

Fiber
1g
8%

Vitamin B1
0.11mg
7%

covered percent of daily need

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