Description
Shrimp Étouffée is a classic Louisiana dish featuring shrimp smothered in a rich, flavorful sauce served over rice.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 4 cups seafood stock or chicken broth
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 2 green onions, sliced (for garnish)
- Cooked white rice (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour to create a roux, stirring constantly until it turns a golden brown color, about 10-15 minutes.
- Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.
- Slowly add the seafood stock or chicken broth, stirring to combine. Bring to a simmer.
- Stir in the shrimp, Cajun seasoning, Worcestershire sauce, salt, and black pepper. Cook until the shrimp are pink and cooked through, about 5-7 minutes.
- Taste and adjust seasoning if necessary.
- Serve the shrimp étouffée over cooked white rice and garnish with sliced green onions and chopped parsley.
Notes
- For a spicier version, add more Cajun seasoning or a dash of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can also be made with other seafood like crawfish or crab.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Shrimp Étouffée, Cajun recipe, seafood dish, Louisiana cuisine