Shrimp Étouffée is a classic Cajun dish originating from Louisiana, celebrated for its rich and savory flavors. This dish features tender shrimp simmered in a flavorful roux-based sauce, typically made with a combination of butter, flour, onions, bell peppers, celery, garlic, and Cajun seasoning. The sauce is then enriched with seafood or chicken broth, allowing the flavors to meld together while the shrimp cook to perfection. Served over a bed of fluffy rice, Shrimp Étouffée is often garnished with chopped green onions or parsley for a pop of freshness. With its spicy, aromatic profile and comforting texture, Shrimp Étouffée is a beloved staple of Cajun cuisine, perfect for cozy family dinners or festive gatherings.
Shrimp Étouffée
Ingredients
- 1/2 cup salted butter
- 1/3 cup all-purpose flour
- 2 cups chopped yellow onion
- 1/2 cup chopped celery
- 2 tsp minced garlic
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 cup chicken broth
- 1 cup water
- 2 pounds medium peeled and deveined raw shrimp
- 2 tsp hot sauce
- 1-1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh flat-leaf parsley
- Hot, cooked long-grain white rice for serving
Instructions
- Melt butter in a large Dutch oven over medium-low; whisk in flour. Cook, whisking constantly, until mixture turns golden brown, 10 to 12 minutes.
- Increase heat to medium, and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
- Stir in bell peppers, and cook, stirring often, 5 minutes.
- Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes.
- Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes.
- Stir in hot sauce, salt, and pepper; cook 5 more minutes.
- Stir in scallions and parsley, and simmer 5 minutes.
- Remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked rice.
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