Shrimp Étouffée with Dirty Rice and Braised Collard Greens

A classic Creole shrimp étouffée, deeply flavorful with a rich roux and tender shrimp, served alongside savory dirty rice and slow-braised collard greens for a complete, comforting meal.

• Prep: 45 min
• Cook: 1 hr 45 min
• Total: 2 hr 30 min
• Servings: 2
• Cuisine: Creole
• Difficulty: Hard
• Cost: $13.29/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• rich
• comfort food
• savory
• classic
• slow cooker
• stir-fry

Ingredients

• 1 pound shrimp (uncooked, peeled and deveined)
• 0.5 cup unsalted butter (divided)
• 0.25 cup all-purpose flour
• 1 yellow onion (medium, diced)
• 1 celery stalk (diced)
• 1 green bell pepper (diced)
• 2 clove garlic (minced)
• 2 cup chicken broth (low-sodium)
• 1 can diced tomatoes (no-salt-added, undrained)
• 1 teaspoon Creole seasoning (low-sodium)
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 0.25 cup fresh parsley (chopped, divided)
• 2 scallions (thinly sliced, divided)
• 1 cup long-grain white rice (uncooked)
• 0.25 pound ground beef (lean)
• 0.5 cup yellow onion (chopped)
• 0.25 cup celery (chopped)
• 0.25 cup green bell pepper (chopped)
• 2 cup beef broth (low-sodium)
• 0.25 teaspoon dried thyme
• 0.25 teaspoon garlic powder
• 0.5 pound collard greens (fresh, tough stems removed and chopped)
• 1 tablespoon apple cider vinegar

Instructions

1. For the Étouffée: Melt 1/4 cup unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Gradually whisk in the all-purpose flour, stirring constantly to create a medium-dark roux, about 10-15 minutes. It should be the color of peanut butter.
2. Add diced yellow onion, celery stalk, and green bell pepper to the roux. Cook, stirring occasionally, until vegetables soften, about 8-10 minutes.
3. Stir in the minced garlic, Creole seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Gradually whisk in the low-sodium chicken broth, then stir in the no-salt-added diced tomatoes (undrained). Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
5. Add the uncooked shrimp to the simmering étouffée. Cook, stirring occasionally, until shrimp turn pink and opaque, about 3-5 minutes.
6. Stir in half of the chopped fresh parsley and half of the thinly sliced scallions. Remove from heat and cover to keep warm.
7. For the Dirty Rice: While the étouffée simmers, melt 1 tablespoon unsalted butter in a separate medium saucepan over medium heat.
8. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
9. Add chopped yellow onion, chopped celery, and chopped green bell pepper to the saucepan. Cook until vegetables soften, about 5-7 minutes.
10. Stir in uncooked long-grain white rice, dried thyme, and garlic powder. Cook for 1 minute.
11. Pour in low-sodium beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
12. For the Braised Collard Greens: In a separate medium pot, melt 1 tablespoon unsalted butter over medium heat.
13. Add chopped collard greens and 1/2 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until very tender. Stir in apple cider vinegar in the last 5 minutes of cooking.
14. To Serve: Divide dirty rice between two plates. Ladle étouffée over the rice. Serve with braised collard greens on the side. Garnish with remaining fresh parsley and scallions.

Notes

Building a rich, dark roux is key for étouffée. Take your time and stir constantly. If you're sensitive to spice, adjust the cayenne pepper quantity.

Nutrition (per serving)

• Calories: 1312
• Protein: 58.2 g
• Carbohydrates: 136.3 g
• Fat: 56.1 g
• Fiber: 17.8 g
• Sodium: 3899 mg
• Saturated Fat: 32.9 g
• Sugar: 20.7 g
• Cholesterol: 411 mg