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Shrimp Étouffée

Shrimp Étouffée

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner, Entree, Main Course
Cuisine American, Cajun
Servings 6 servings

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.
Keyword Shrimp, Shrimp Étouffée
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