Use a saucepan to melt butter and cook onions for 4 minutes over medium heat.
Add bell peppers and celery and cook 3 minutes until softens
Add garlic and cook for an additional minute
Add cayenne, brown sugar, Worcestershire sauce, hot sauce, 2 tablespoons of creole seasonings, bay leaves, and tomatoes into the saucepan, and stir them.
Use a small skillet to prepare the butter and flour sauce
Season the shrimps using remaining Creole seasonings and cook them for 5 minutes
Finally, serve the Shrimp Etouffee over warm rice.
Tips
Make sure to divide the Creole seasonings into two parts: one for stir frying the ingredients and the other for seasoning the shrimps.
Nutrition
Nutrition Facts
Kevin Belton Shrimp Etouffee Recipe
Amount per Serving
Calories
531
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Cholesterol
491
mg
164
%
Sodium
599
mg
26
%
Potassium
2010
mg
57
%
Carbohydrates
55
g
18
%
Fiber
8
g
33
%
Sugar
18
g
20
%
Protein
70
g
140
%
Vitamin A
7739
IU
155
%
Vitamin C
111
mg
135
%
Calcium
330
mg
33
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.