Shrimp Étouffée
Plump Gulf shrimp smothered in a rich, butter-based roux gravy loaded with the Cajun holy trinity and ladled over steamed rice.
Contains common allergens
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Instructions
- 1
Melt the 1/2 cup butter in a large heavy skillet over medium heat, then whisk in the 1/3 cup flour to form a roux, stirring constantly for 8 to 10 minutes until it turns a peanut-butter brown.
- 2
Add the diced onion, bell pepper, and celery to the roux and cook, stirring often, for about 6 minutes until softened and fragrant, then stir in the minced garlic for the final minute.
- 3
Slowly pour in the 2 cups stock while whisking to prevent lumps, then add the 2 tsp Cajun seasoning and bring the mixture to a gentle simmer.
- 4
Let the sauce simmer uncovered for 10 to 12 minutes, stirring occasionally, until it thickens to a velvety gravy that coats the back of a spoon.
- 5
Stir in the shrimp and cook for 4 to 5 minutes, just until they turn pink and opaque and curl into a C-shape; avoid overcooking to keep them tender.
- 6
Taste and adjust seasoning, fold in most of the sliced green onions, and serve the étouffée over mounds of hot white rice, garnishing with the remaining green onions.
Plan it in Listahan
Add Shrimp Étouffée to your week, check it against your household's allergens, and build the shopping list automatically.