Shrimp Étouffée
Main Dish • Herbs & Spices, Shrimp, Vegetables
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Ingredients
- 1 lb shrimp, peeled and deveined
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups shrimp or chicken broth
- 1 14.5 o) can diced tomatoes with juice
- 1 tbsp Creole seasoning
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1/4 cup green onions, chopped for garnish
- Fresh parsley, chopped for garnish
- Cooked white rice for serving
Directions
- In a large skillet, melt butter over medium heat.
- Stir in the flour to form a roux.
- Cook for 10-12 minutes, stirring constantly, until the roux is golden brown and aromatic.
- Add chopped onion, bell pepper, celery, and minced garlic to the roux.
- Sauté for ~5 minutes, or until the vegetables soften and become fragrant.
- Stir in Creole seasoning, paprika, and thyme.
- Add diced tomatoes (with juice) and broth. Mix thoroughly and bring to a gentle simmer.
- Stir in the shrimp and cook for 5-7 minutes, or until they turn pink and are fully cooked.
- Season with salt and pepper to taste.
- Spoon the shrimp étouffée over a bed of fluffy white rice.
- Garnish with chopped green onions and fresh parsley for a vibrant finish.
Notes
- Add cayenne pepper or hot sauce to increase the spice level.
- For deeper flavor, use seafood stock instead of chicken broth.
- Pair with crusty bread to soak up the flavorful sauce.
