Description
Shrimp Étouffée is a classic Cajun dish featuring succulent shrimp simmered in a rich, flavorful roux-based sauce with a medley of aromatic vegetables. Served over fluffy white rice and garnished with fresh green onions and parsley, this hearty, comforting meal balances spice and depth for an authentic taste of Louisiana.
Ingredients
Scale
Roux Base
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Vegetables and Aromatics
- 1 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup celery, finely chopped
- 4 cloves garlic, minced
Main Ingredients
- 2 cups shrimp, peeled and deveined (fresh or thawed frozen)
- 2 cups chicken broth
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt, to taste
- Black pepper, to taste
To Serve
- 2 cups cooked white rice
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Make the roux: In a large skillet over medium heat, heat the vegetable oil. Gradually whisk in the flour and continuously stir the mixture for 10-15 minutes until it turns a deep golden brown color, forming a flavorful roux.
- Cook the vegetables: Add the finely chopped onion, green bell pepper, and celery to the roux. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional minute until the aroma develops.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes until they start turning pink but are not fully cooked through.
- Add liquids and seasoning: Pour in the chicken broth, then stir in Worcestershire sauce, Cajun seasoning, cayenne pepper, salt, and black pepper. Combine everything thoroughly.
- Simmer and thicken: Bring the mixture to a gentle simmer, reduce the heat to low, and cook for 10-15 minutes. Stir occasionally until the sauce thickens and flavors meld together.
- Adjust seasoning: Taste the étouffée and adjust salt, pepper, or cayenne pepper as needed to suit your preference.
- Serve: Spoon the shrimp étouffée over freshly cooked white rice. Garnish with sliced green onions and chopped fresh parsley for a bright finish.
Notes
- Use fresh shrimp for best flavor or thaw frozen shrimp thoroughly before cooking.
- Cook the roux slowly and stir constantly to avoid burning and achieve the perfect color.
- Adjust cayenne pepper according to your heat preference; omit for mild flavor.
- Chicken broth can be substituted with seafood stock for an even richer taste.
- Leftovers keep well refrigerated for up to 2 days and reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups étouffée with 1/2 cup cooked rice)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 195mg
Keywords: Shrimp Étouffée, Cajun shrimp recipe, Louisiana cuisine, roux, seafood stew, Creole shrimp, Cajun cooking
