Description
Shrimp Étouffée is a rich and flavorful Louisiana Creole dish made with tender shrimp simmered in a spicy, buttery roux-based sauce served over steamed rice.
Ingredients
Units
Scale
- 1 pound shrimp, peeled and deveined
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, diced
- 1/2 cup celery, diced
- 1/2 cup green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups seafood or chicken stock
- 1 (8 oz) can tomato sauce
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
- 2 green onions, chopped
- Cooked white rice, for serving
Instructions
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Stir in the flour and cook, stirring constantly, to make a medium-brown roux (about 5-7 minutes).
- Add onion, celery, and bell pepper to the roux. Cook until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Gradually whisk in the stock until smooth, then add tomato sauce, Cajun seasoning, paprika, cayenne, salt, and pepper.
- Simmer the sauce for 10-15 minutes until slightly thickened.
- Add the shrimp and cook for 5-7 minutes or until pink and cooked through.
- Stir in chopped parsley and green onions.
- Serve hot over a bed of steamed white rice.
Notes
- Use a seafood stock for deeper flavor.
- Adjust the heat by varying the amount of cayenne pepper.
- Can be made with crawfish or a mix of seafood.
Nutrition
- Serving Size: 1 portion with rice
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg