Description
This Shrimp Étouffée recipe is a classic Cajun dish featuring tender shrimp smothered in a flavorful roux-based sauce, served over fluffy white rice. Perfect for a cozy dinner with a touch of Louisiana flair!
Ingredients
Scale
Shrimp Étouffée:
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning (divided)
- 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 stock or low-sodium chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (optional)
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- Toss the shrimp: Toss the shrimp with 1 tablespoon of Cajun seasoning and set aside.
- Prepare the roux: In a large skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 6–8 minutes or until the roux turns a deep golden brown.
- Sauté the vegetables: Add the onion, celery, and bell pepper. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add remaining ingredients: Gradually add the seafood stock, tomatoes, bay leaves, Worcestershire sauce, remaining Cajun seasoning, and hot sauce. Bring to a simmer and cook for 10–12 minutes.
- Cook the shrimp: Add the seasoned shrimp and simmer for 3–4 minutes, or until just cooked through and pink.
- Finish and serve: Remove from heat, discard bay leaves, and stir in green onions and parsley. Adjust seasoning and serve hot over cooked white rice.
Notes
- For a richer flavor, prepare the roux slowly over low heat and don’t rush the browning process.
- You can substitute crawfish tails for shrimp or use a mix of both for a traditional twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups étouffée with 1/2 cup rice
- Calories: 390
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 190 mg
