Description
A Louisiana classic, this shrimp étouffée is rich, spicy, and smothered in a savory roux-based sauce with bell peppers, onions, and celery—perfect over steamed rice.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups seafood or chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon thyme
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
- Cooked white rice, for serving
Instructions
In a large skillet, melt butter over medium heat and whisk in the flour to make a roux. Stir constantly until golden brown.
Add onion, bell pepper, celery, and garlic. Cook until vegetables are soft.
Stir in tomato paste, seasonings, and stock. Simmer for 10 minutes.
Add shrimp and cook until pink and cooked through, about 5 minutes.
Serve over white rice and garnish with green onions and parsley.
Notes
- For more heat, add cayenne or a splash of hot sauce.
- You can also substitute shrimp with crawfish or chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Cajun