Description
A classic Cajun shrimp étouffée featuring tender shrimp simmered in a rich, flavorful roux-based sauce made with aromatic vegetables, spices, and stock. Served hot over fluffy white rice, this hearty dish offers a perfect balance of spices and comforting Southern flavors.
Ingredients
Scale
Shrimp Étouffée Ingredients
- 1 pound medium shrimp (peeled and deveined)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion (finely chopped)
- 1 celery stalk (finely chopped)
- 1/2 green bell pepper (finely chopped)
- 2 cloves garlic (minced)
- 2 cups seafood or chicken stock
- 1 teaspoon Cajun or Creole seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 green onions (sliced)
To Serve
- Cooked white rice
Instructions
- Prepare the Roux: In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook, stirring constantly, for about 5–6 minutes or until the mixture turns a light brown color, developing a nutty flavor.
- Sauté the Vegetables: Add the finely chopped onion, celery, and green bell pepper to the roux. Cook for 4–5 minutes until the vegetables soften and become fragrant, then stir in the minced garlic and cook for another 30 seconds to release its aroma.
- Add Spices and Tomato Paste: Stir in the tomato paste, Cajun or Creole seasoning, smoked paprika, dried thyme, and the bay leaf. Mix well to combine the flavors.
- Incorporate Stock: Gradually whisk in the seafood or chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer, and cook for about 10 minutes until the sauce thickens slightly.
- Cook the Shrimp: Add the peeled and deveined shrimp to the sauce. Cook for 4–5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
- Finish the Dish: Remove the skillet from the heat and discard the bay leaf. Stir in the chopped fresh parsley and sliced green onions for freshness and color.
- Serve: Serve the shrimp étouffée hot over cooked white rice for a satisfying meal.
Notes
- You can substitute shrimp with crawfish tails if available for a traditional variation.
- For extra heat, add a dash of your favorite hot sauce when serving.
- This dish is best enjoyed fresh but can be refrigerated and gently reheated on the stovetop without compromising flavor.
