Name: Shrimp Étouffée
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 2 pounds (900g) large shrimp, peeled and deveined; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 1 large onion, finely diced; 1 green bell pepper, finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 2 cups seafood stock or chicken broth; 2 tablespoons Cajun or Creole seasoning; 1 tablespoon tomato paste; 2 bay leaves; 1/4 cup fresh parsley, chopped; 4 green onions, sliced; Hot sauce to taste; 3 cups cooked white rice, for serving

Instructions

Prepare the shrimp

Season peeled and deveined shrimp with 1 tablespoon of Cajun seasoning. Set aside in the refrigerator while preparing the other ingredients.
Make the roux

In a large, heavy-bottomed Dutch oven or pot, melt butter over medium heat. Add flour and stir continuously for 10-15 minutes until the roux turns a rich peanut butter color. Be careful not to burn it.
Add the holy trinity

Add the diced onion, bell pepper, and celery (known as the Cajun 'holy trinity') to the roux. Cook for 5-7 minutes until vegetables soften. Add minced garlic and cook for another minute until fragrant.
Build the sauce

Slowly whisk in the seafood stock or chicken broth to prevent lumps. Add tomato paste, remaining Cajun seasoning, and bay leaves. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens.
Cook the shrimp

Add the seasoned shrimp to the pot and cook for 5-7 minutes until they turn pink and opaque. Be careful not to overcook them as they can become rubbery.
Finish the dish

Remove from heat and discard bay leaves. Stir in fresh parsley and half of the green onions. Adjust seasoning with salt, pepper, and hot sauce to taste.
Serve

Spoon the étouffée over a bed of hot white rice. Garnish with remaining green onions and serve immediately with extra hot sauce on the side.

Shrimp Étouffée

Ingredients

Instructions

Nutritional Information