Cajun & Creole

Shrimp Étouffée

Name: Shrimp Étouffée
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 1/2 lbs medium shrimp, peeled and deveined; 1/2 cup unsalted butter; 1/3 cup all-purpose flour; 1 medium yellow onion, finely diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 cups seafood or chicken stock; 2 tsp Cajun seasoning; 3 green onions, sliced, plus cooked white rice for serving

Plump Gulf shrimp smothered in a rich, butter-based roux gravy loaded with the Cajun holy trinity and ladled over steamed rice.

45 minutes

Serves 4

Dinner

Contains common allergens

celery Dairy Seafood Shellfish Wheat

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Instructions

6 steps

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.

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