The Coca-Cola Company provided promotional consideration for my participation in this program.
I am excited to be partnering this year with Coca Cola to talk about all things ESSENCE®!
ESSENCE Festival 2015® is fast approaching and I thought I would celebrate the wonderful occasion with Shrimp Etouffee!
Nothing goes better with Shrimp Etouffee than a nice cold Coca Cola!
ESSENCE Festival 2015® is being held in New Orleans, Louisiana which means great food, fun, and festivities!
If you can’t make it to this years event, why not create a taste of New Orleans at home?
My Shrimp Etouffee is perfect meal to give you an authentic New Orleans food experience.
And don’t forget your Coca Cola to make the meal complete!
First, one must start with the “holy trinity!”
Bell pepper, onion, and celery.
Don’t forget to add a little garlic as well.
Saute the vegetables in butter and extra virgin olive oil for about 10 minutes.
Next, we’re going to peel and devein large shrimp!
The bigger the shrimp the better people.
I leave the shrimp tail on for presentation, but you can remove it if desired.
Lastly, we allow the sauce to cook for about 15 more minutes before adding the shrimp to the pot.
You don’t want to overcook your shrimp so add them last.
Cook the shrimp about 5-7 minutes in the Etouffee Sauce, stirring well over medium heat.
Don’t forget to cook up a pot of hot rice!
I also serve this over potatoes.
The Shrimp Etouffee is hot and ready and garnished with a little green onions.
This dish is New Orleans eating at its finest people!
It’s fresh, hot, spicy, and ready to satisfy your taste-buds.
I have my Shrimp Etouffee and my Coca Cola!
It’s time to party people!
Enjoy!
Shrimp Etouffee with Coca Cola and ESSENCE Festival 2015®
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 2 1/2 cups chicken broth, low sodium
- 1 1/2 stick butter
- 3 tablespoons extra virgin olive oil
- 1 red onion, diced
- 3 stalks celery, diced
- 2 cups bell peppers, diced
- 4 cloves garlic, minced
- 1/2 cup Italian parsley, minced
- 1 1/2 tablespoon creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1/2 tablespoon paprika
- 1/4 cup flour
- green onions to garnish
- hot rice or mashed potatoes
- garlic bread to serve
For the Shrimp:
- 2 lbs jumbo shrimp, peeled, deveined
- 1 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon chili powder
- 1 teaspoon thyme, dried
- 1 tablespoon of olive oil
- 1/2 teaspoon cayenne pepper
Instructions
- Mix seasoning blend for sauce and set aside.
- Melt butter and olive oil over medium heat in a large pot.
- Add vegetables and saute for about 5 minutes.
- Add 1 tablespoon of seasoning blend to vegetables and cook 5 minutes more.
- Add flour to vegetable mixture and cook 5 minutes, stirring well.
- Add broth and remaining seasonings to pot.
- Bring mixture to boil, reduce heat and simmer 15 minutes, stirring occasionally.
To Prepare Shrimp:
- Rinse, peel, and devein shrimp.
- Leave shrimp tails on if desired.
- Drizzle shrimp with olive oil and all spices, mix well.
- Increase pan heat to medium and add shrimp to pan and cook for 5-7 minutes.
- Serve over hot rice or mashed potatoes with a side of garlic toast.
Nutrition
- Serving Size: 4-6
How do you make the roux come out a reddish color?
Hello Nikki, the spices create the color.
Looks amazing-love one bowl recipes!
this looks fantastic! i’ve never had etouffee…definitely need to try this.
Thank you Anna!
Hi Lisa, I have stopped by your blog several times, but never left a comment before. I just wanted to say that I love your blog and look forward to trying some of your recipes because they look so tasty. I don’t eat Creole food and have never eaten Shrimp Etoufee, but this looks so good.
Thank you Neeli!