Shrimp Ettoufee
Shrimp Étouffée is a classic Cajun dish prepared by simmering shrimp in a flavorful roux-based sauce with vegetables and spices, served over rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 750 | Grams |
| Butter (unsalted) | 100 | Grams |
| All-purpose Flour (for the roux) | 60 | Grams |
| Onion (medium, chopped) | 1 | Count |
| Green Bell Pepper (chopped) | 1 | Count |
| Celery (chopped) | 2 | Stalk |
| Garlic (minced) | 3 | Clove |
| Cajun Seasoning (store-bought or homemade) | 2 | Tbsp |
| Chicken Broth (low sodium) | 500 | Milliliters |
| Tomato Paste (concentrated) | 2 | Tbsp |
| Bay Leaf (dried) | 1 | Count |
| Green Onions (sliced for garnish) | 3 | Stalk |
| Parsley (fresh, chopped for garnish) | 1 | Bunch |
| Lemon (cut into wedges for serving) | 1 | Count |
| Cooked White Rice (for serving) | 5 | Cup |
Instructions
- Melt butter in a large skillet over medium heat. Add flour and stir constantly to make a roux, cooking until it turns a light brown color, about 10 minutes.
- Add chopped onion, green bell pepper, and celery to the roux. Cook until vegetables are softened, about 5 minutes.
- Stir in minced garlic and Cajun seasoning, cooking for an additional minute until fragrant.
- Gradually whisk in chicken broth and tomato paste, ensuring no lumps form. Add the bay leaf and bring the mixture to a simmer.
- Reduce heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until it thickens.
- Add shrimp to the sauce and cook until they are pink and cooked through, about 5 minutes.
- Remove the bay leaf and adjust seasoning with salt and pepper to taste.
- Serve the shrimp étouffée over cooked white rice, garnished with sliced green onions and chopped parsley. Serve with lemon wedges on the side.
Prep
- Thaw shrimp if frozen
Kitchen equipment
WhiskLarge Skillet