Shrimp Étouffée (Printable Version)
A rich, flavorful Cajun dish with tender shrimp in a velvety roux-based sauce served over fluffy white rice.
# What You'll Need:
→ For the Étouffée
01 -
450g medium shrimp, peeled and deveined
02 -
2 tbsp unsalted butter
03 -
2 tbsp all-purpose flour
04 -
1 small onion, finely chopped
05 -
1/2 cup celery, finely chopped
06 -
1/2 cup green bell pepper, chopped
07 -
2 cloves garlic, minced
08 -
1 cup chopped tomatoes, fresh or canned
09 -
1 1/2 cups shrimp stock or chicken stock
10 -
1 tsp paprika
11 -
1/2 tsp cayenne pepper, adjust to taste
12 -
1/2 tsp dried thyme
13 -
1/2 tsp black pepper
14 -
Salt to taste
15 -
2 green onions, chopped
16 -
Fresh parsley, chopped, for garnish
17 -
1 tbsp lemon juice (optional)
→ For Serving
18 -
Steamed white rice
# Steps To Follow:
01 -
In a large skillet or saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a golden brown (about 5–6 minutes). This is your roux and forms the flavor base.
02 -
Add the chopped onion, celery, and bell pepper to the roux. Cook for about 5 minutes until softened. Stir in the garlic and cook another minute.
03 -
Stir in the tomatoes, shrimp stock, paprika, cayenne, thyme, and black pepper. Bring to a simmer and let cook for 10–15 minutes, until thickened.
04 -
Add the shrimp and simmer gently for about 5 minutes, or until the shrimp are pink and cooked through. Stir in lemon juice if using.
05 -
Remove from heat. Stir in green onions and sprinkle with fresh parsley. Serve hot over steamed rice.
# Notes and Tips:
01 -
Étouffée means 'smothered' in French, referring to the cooking method where seafood is smothered in a flavorful sauce.