Shrimp Etouffee Boulette

Shrimp Etouffee Boulette

This Cajun favorite is a fantastic way to use leftover shrimp étouffée.

Shrimp Étouffée Boulette
Serves 6
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  1. 1 (12- to 13-ounce) russet potato, peeled and cut into 1-inch pieces
  2. ¼ cup butter
  3. ⅓ cup minced red bell pepper
  4. ¼ cup minced yellow onion
  5. ¼ cup minced celery
  6. 2 cloves garlic, minced
  7. 1½ pounds peeled and deveined large fresh shrimp, chopped
  8. 1 cup cooked white rice
  9. ⅓ cup chopped fresh parsley
  10. 2 large eggs, lightly beaten
  11. 2 tablespoons all-purpose flour
  12. 1 tablespoon Creole seasoning
  13. Vegetable oil, for frying
  14. Smoky Tomato Cream Sauce, recipe follows
  1. In a medium saucepan, place potato. Add water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer 10 minutes or until potato is tender. Drain well and mash.
  2. In a large skillet, melt butter over medium-high heat. Add bell pepper, onion, celery, and garlic. Cook, stirring occasionally, until very soft, about 10 minutes. Add shrimp and cook until shrimp are pink and firm, stirring often, about 8 minutes. Remove from heat.
  3. In a large bowl, combine mashed potato, shrimp mixture, rice, parsley, eggs, flour, and Creole seasoning until thoroughly combined. Refrigerate 1 hour.
  4. In a large skillet, pour oil to a depth of ¼-inch, and heat over medium-high heat. Form mixture into patties, and fry until golden brown, about 5 minutes per side. Serve with Smoky Tomato Cream Sauce.
Louisiana Cookin
Smoky Tomato Cream Sauce
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  1. ½ cup sour cream
  2. ¼ cup tomato sauce
  3. 2 teaspoons whole-grain mustard
  4. 1½ teaspoons Creole seasoning
  5. 1 teaspoon white wine vinegar
  6. ½ teaspoon smoked paprika
  1. In a small bowl, stir together sour cream, tomato sauce, mustard, Creole seasoning, vinegar, and paprika until well combined.
Louisiana Cookin



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