Shrimp Étouffée
A recipe for Shrimp Étouffée! This comforting dish from Louisiana pairs shrimp with a blend of vegetables and warming Cajun spices.
Servings 3 -4 Servings
Ingredients
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (63 grams) all-purpose flour
- 2 ribs celery diced
- 1 medium yellow onion peeled and diced
- 1 small green bell pepper seeds and stem removed, diced
- 2 garlic cloves peeled and minced
- 1 tomato diced
- 2 cups (470 milliliters) seafood stock
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 2 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme stems discarded
- 1/2 teaspoon cayenne pepper
- 1 pound (450 grams) raw shrimp peeled and tail off
- 1/2 cup (10 grams) fresh parsley chopped, plus more for garnish
- Salt to taste
- 1-2 teaspoons (5-10 milliliters) Louisiana hot sauce
- 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.