shrimp etouffee recipes
Shrimp étouffée is a classic Cajun dish from Louisiana that features shrimp smothered in a rich, flavorful roux combined with vegetables and served over rice. This comforting dish is perfect for gatherings or a special family dinner.
Equipment
- 1 large heavy-bottomed skillet or pot
- 1 ladle
- 1 measuring cups and spoons
- 1 cutting board
- 1 serving bowls
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional) For a spicier kick.
- 2 cups seafood stock or chicken broth
- 1 pound medium shrimp, peeled and deveined
- 2 green onions, chopped for garnish
- as needed serving cooked white rice For serving.
Instructions
- In a large heavy-bottomed skillet, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly for about 10-15 minutes until the roux turns a medium brown color, similar to peanut butter.
- Add the chopped onion, bell pepper, and celery to the roux. Sauté the vegetables for about 5 minutes until they are softened.
- Stir in the minced garlic, Cajun seasoning, salt, black pepper, and cayenne pepper (if using). Cook for an additional 1-2 minutes to enhance the flavors.
- Gradually whisk in the seafood stock, ensuring there are no lumps from the roux. Bring the mixture to a simmer, then reduce the heat to low.
- Add the shrimp to the pot and cook for about 5-7 minutes, until the shrimp are pink and cooked through. Taste and adjust seasoning as necessary.
- Serve the shrimp étouffée over a bed of cooked white rice, garnished with chopped green onions.
Notes
For a spicier kick, feel free to increase the amount of cayenne pepper or add hot sauce when serving.
You can also substitute shrimp with crawfish or a mix of seafood for variety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated on the stove over low heat.