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Shrimp Étouffée Recipe

Cajun/Creole · Main course · 60 min total

A classic Louisiana Creole dish featuring tender shrimp smothered in a rich, flavorful roux-based sauce with the 'holy trinity' of vegetables, served over rice.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 2 cups shrimp or chicken stock
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 bay leaves
• 2 tbsp chopped fresh parsley
• 2 green onions, sliced
• Cooked white rice for serving

Instructions

1. Season shrimp with salt and cayenne; set aside.
2. In a large heavy pot or Dutch oven, melt butter over medium heat. Whisk in flour to make a roux. Cook, stirring constantly, until roux turns a dark golden brown (about 15-20 minutes).
3. Add onion, bell pepper, celery, and garlic to the roux. Cook, stirring, until vegetables are softened, about 5 minutes.
4. Gradually stir in stock, then add tomatoes, salt, cayenne, black pepper, thyme, and bay leaves. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes, stirring occasionally.
5. Stir in shrimp and cook until pink and cooked through, about 3-4 minutes. Remove bay leaves.
6. Serve immediately over rice, garnished with parsley and green onions.

Tips

• For a darker roux, cook longer but watch carefully to avoid burning.
• Can substitute crawfish for shrimp.
• Leftovers can be refrigerated for up to 2 days.

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