Shrimp Étouffée - USA

Servings: 6

Author: Chef Connie

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Shrimp Étouffée

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 4 tbsp (½ stick) unsalted butter
• 4 tbsp all-purpose flour
• 1 lb shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 tbsp tomato paste
• 1 cup diced tomatoes (canned or fresh)
• 2 cups seafood or chicken stock
• 1 tsp Worcestershire sauce
• 2 bay leaves
• ½ tsp hot sauce (optional)
• 2 tbsp green onions, chopped (for garnish)
• 2 tbsp fresh parsley, chopped (for garnish)
• Cooked white rice, for serving

Instructions

1. In a large skillet or heavy-bottomed pot, melt 4 tbsp butter over medium heat.
2. Whisk in the flour and cook, stirring constantly, for about 5-7 minutes until it turns a deep golden brown (like peanut butter). Be careful not to burn it.
3. Add the onions, bell pepper, and celery (the "Holy Trinity" of Cajun/Creole cooking) to the roux. Stir and cook for 5 minutes until softened.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Stir in the salt, black pepper, cayenne, smoked paprika, thyme, and oregano.
6. Add the tomato paste and diced tomatoes, stirring well.
7. Pour in the stock gradually while stirring to prevent lumps.
8. Add Worcestershire sauce, bay leaves, and optional hot sauce. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally, until thickened.
9. In a separate pan, melt 2 tbsp butter over medium heat. Add the shrimp and cook for 2-3 minutes until just pink and opaque.
10. Transfer the shrimp to the étouffée sauce and cook for another 3-5 minutes to allow the flavors to meld.
11. Remove the bay leaves and taste for seasoning adjustments.
12. Serve over warm white rice and garnish with chopped green onions and parsley.

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Created using The Recipes Generator

Shrimp Étouffée is a classic dish from Louisiana that showcases the rich flavors of Cajun and Creole cooking. This hearty meal features succulent shrimp smothered in a thick, roux-based sauce made with onions, bell peppers, and celery, often referred to as the "holy trinity" of Cajun cuisine. Traditionally served over rice, the dish is crafted with a blend of spices that may include cayenne, paprika, and garlic, creating a comforting balance of heat and flavor. Étouffée is not only a testament to the region's culinary heritage but also a celebration of the fresh seafood that is abundant in the Gulf of Mexico.

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