Shrimp Étouffée Boulette

Courtesy Hoffman Media

A fritter rendition of a New Orleans classic.
Cook/Prep Time: 1 Hour 45 MinutesServings: 6


1 (12 to 13 oz.) russet potato, peeled and cut into 1-inch pieces
1/4 cup butter
1/3 cup minced red bell pepper
1/4 cup minced yellow onion
1/4 cup minced celery
2 cloves garlic, minced
1 1/2 lbs. peeled and deveined large fresh shrimp, chopped
1 cup cooked white rice
1/3 cup chopped fresh parsley
2 large eggs, lightly beaten
2 Tbsp. all-purpose flour
1 Tbsp. Creole seasoning
Vegetable oil, for frying

Smoky Tomato Cream Sauce

1/2 cup sour cream
1/4 cup tomato sauce
2 tsp. whole-grain mustard
1 1/2 tsp. Creole seasoning
1 tsp. white wine vinegar
1/2 tsp. smoked paprika


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.
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.
In a large bowl, combine mashed potato, shrimp mixture, rice, parsley, eggs, flour, and Creole seasoning until thoroughly combined. Refrigerate 1 hour.
In a large skillet, pour oil to a depth of 1/4-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.

Smoky Tomato Cream Sauce

In a small bowl, stir together sour cream, tomato sauce, mustard, Creole seasoning, vinegar, and paprika until well combined.

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