Shrimp Étouffée
A rich and flavorful shrimp étouffée served over fluffy white rice, a classic Creole dish with a creamy, savory sauce.
1h 30m4Servings
Nutrition
790kcal
55gProtein
75gCarbs
31gFat
High Protein
Ingredients
ÉTOUFFÉE
Butter
½ cup
All-Purpose Flour
⅓ cup
Yellow Onion
2 pieces
Celery
2 pieces
Green Bell Pepper
1 piece
Red Bell Pepper
1 piece
Garlic
6 cloves
Green Onion
1 bunch
Cajun Seasoning
1 tbsp
Salt
To taste
¼ tsp
Cayenne Pepper
¼ tsp
Water
2 cups
Shrimp
2 lb
FOR SERVING
Cooked Rice
4 cups
Croissant
Optional
4 pieces
Equipment
Dutch Oven
Instructions
1Prepare the Roux and Vegetables
40m
40mMelt Butter
In a Dutch oven over medium heat, melt the butter.
Add Flour
Whisk in the flour to create a roux. Cook, stirring constantly, for about 30 minutes, until a light brown color is achieved. This is crucial for developing flavor and thickening the étouffée.
Sauté Vegetables
Add the chopped onions, celery, bell peppers, and garlic to the Dutch oven. Cook, stirring occasionally, until the vegetables are softened, about 10-15 minutes.
Season the Vegetables
Stir in the Cajun seasoning, salt, and cayenne pepper. Cook for another minute until fragrant.
2Simmer the Étouffée
30m
30mAdd Liquid
Gradually whisk in the water, ensuring no lumps form. Bring the mixture to a simmer.
Add Shrimp
Add the shrimp to the simmering liquid. Stir to combine.
Simmer
Cover the Dutch oven, reduce the heat to low, and let the étouffée simmer for at least 30 minutes, or until the shrimp are cooked through and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
3Serve
5m
5mPlate
Serve the shrimp étouffée hot over a bed of fluffy white rice.
Garnish
Garnish with a croissant or other desired bread for dipping.
Tips
The key to a good étouffée is a well-developed roux. Don't rush this step, and stir constantly to prevent burning.
Adjust the cayenne pepper to your preferred level of heat.
For an even richer flavor, you can use seafood stock or shrimp stock instead of water.
Étouffée thickens as it cools, so if it seems too thin when serving, let it rest for a few minutes before plating.