Simple recipe for how to make shrimp étouffée. This classic cajun dish has shrimp is a roux based sauce and served on rice.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Servings: 8
Ingredients
1/2cupoil
2largeonions, peeled and diced
1largegreen pepper, cored and diced
5stalkscelery, diced
5clovesgarlic, minced
1/2cupflour
2cupscanned whole tomatoes sauce, mashed with fork
1/2tspcayenne pepper
1 1/2tspsalt
1/2tspblack pepper
1/2tsppaprika
4cupschicken broth
3tbspbutter
2bay leaves
2poundsshrimp, peeled
3cupsrice
Instructions
Heat oil, over medium heat, in a dutch oven or large pot. Add the onions, pepper, celery and garlic. Cook until the vegetables are cooked through and soft, about 10-15 minutes. Stir often.
Stir in the flour and let it form a roux with the oil. Cook for about 10 more minutes. If you want a darker roux, feel free to let it cook a little longer. Stir often.
Stir in the canned tomatoes and spices. Let it simmer for a few mintues.
Pour in the chicken broth, butter and bay leaves. Stir until the roux dissolves into the broth to form a gravy like sauce. Reduce heat to medium low and let simmer for about 15-20 more minutes.
While the étouffée is simmering, cook rice in a separate pot, according to package. Set aside.
Stir the shrimp in to the sauce and let cook through, stirring them often. Let the étouffée simmer for another 10 minutes.
Spoon the shrimp étouffée in a bowl and scoop a little bit of rice on top.