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.

Photos