Shrimp Étouffée
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 -4 Servings
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Course
Main Course
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Cuisine
American
Shrimp Étouffée
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A recipe for Shrimp Étouffée! This comforting dish from Louisiana pairs shrimp with a blend of vegetables and warming Cajun spices.
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Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 ribs celery diced
- 1 yellow onion peeled and diced, medium
- 1 bell pepper seeds and stem removed, diced, small green
- 2 garlic peeled and minced, cloves
- 1 tomato diced
- 2 cups seafood stock 470 milliliters
- 2 bay leaf
- 1 tablespoon Cajun seasoning
- 2 teaspoon Worcestershire sauce
- 1 teaspoon thyme stems discarded, fresh
- 1/2 teaspoon cayenne pepper
- 1 pound Shrimp peeled and tail off, raw, 450 grams
- 1/2 cup parsley chopped, plus more for garnish, fresh, 10 grams
- salt to taste
- 1-2 teaspoons hot sauce Louisiana brand, 5-10 milliliters
- 3 green onions thinly sliced
- Steamed rice for serving
Instructions
- In a large pot, melt the butter over medium heat.
- Once melted and starting to bubble, mix in the flour to make a smooth paste. Cook, stirring constantly, until the roux turns a deep golden brown.
- Stir in the celery, onion, and bell pepper.
- Continue to cook, stirring occasionally, until the vegetables are completely softened.
- Stir in the garlic and tomatoes.
- Once the tomatoes start to soften, slowly pour in the seafood stock while continuing to stir.
- Stir in the bay leaves, Cajun seasoning, Worcestershire sauce, thyme, and cayenne.
- Once the mixture comes to a boil, reduce heat to low, add the shrimp and simmer, stirring often, until the shrimp are cooked through, about 5 minutes.
- Stir in the parsley and two of the sliced green onions. Season with salt and Louisiana hot sauce to taste.
- Serve hot with rice, topped with the remaining green onion and additional chopped parsley for garnish.
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