Shrimp Etouffee Recipe
A delicious and flavorful Cajun shrimp dish, perfect for serving over rice.
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter
- cup all-purpose flour
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups seafood or chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 bay leaf
- 1 tsp Worcestershire sauce
- cup chopped green onions
- 2 tbsp fresh parsley, chopped
- Cooked white rice for serving
Instructions
- In a large skillet, melt butter over medium heat. Stir in flour and cook, stirring constantly, until the roux turns a deep golden brown (about 10 minutes).
- Add the onion, bell pepper, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for another minute.
- Slowly whisk in the broth, making sure there are no lumps. Add diced tomatoes, paprika, cayenne, thyme, black pepper, salt, bay leaf, and Worcestershire sauce. Stir well.
- Reduce heat and let simmer for 20 minutes, stirring occasionally.
- Add the shrimp and cook for 5 minutes until they turn pink and opaque. Remove bay leaf.
- Stir in green onions and parsley. Serve hot over cooked white rice.
Notes
For a spicier étouffée, increase the cayenne pepper or add hot sauce to taste.