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Shrimp Etouffee

Savory Shrimp Etouffee: A Homemade Cajun Delight

A delectable Shrimp Etouffee filled with flavors and a rich roux, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinners
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • ½ cup all-purpose flour A key ingredient for thickening and adding richness.
  • ½ cup vegetable oil Ensures the roux reaches that beautiful dark color without burning.
For the Base
  • 1 onion, diced Adds sweetness and depth to the dish.
  • 1 bell pepper, diced Brings a vibrant crunch and flavor.
  • 1 celery stalk, diced Contributes to the classic Cajun mirepoix profile.
  • 3 cloves garlic, minced Infuses delicious aroma and taste.
For the Broth
  • 4 cups seafood stock The foundation for this Shrimp Etouffee, enriching its flavor.
  • 1 tablespoon Cajun seasoning Brings that signature spice and warmth.
  • ½ teaspoon salt Enhances all the wonderful flavors.
  • ¼ teaspoon black pepper Adds a touch of heat.
  • ¼ teaspoon cayenne pepper Adjust to your spice preference for a kick!
For the Shrimp
  • 2 pounds shrimp, peeled and deveined The star of the dish, adding sweetness and texture.
For Garnish
  • ¼ cup green onions, sliced Brightens up the dish with a fresh punch.
  • ¼ cup fresh parsley, chopped Adds a splash of color and freshness.
To Serve
  • cooked rice The perfect base to soak up all that delicious sauce.

Equipment

  • Heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. In a large, heavy-bottomed pot, combine ½ cup of flour and ½ cup of vegetable oil over medium heat. Stir continuously for about 15-30 minutes, watching for the roux to turn a rich, dark brown color.
  2. Add 1 diced onion, 1 diced bell pepper, and 1 diced celery stalk, followed by 3 minced garlic cloves. Cook this aromatic mix for about 5 minutes until the vegetables soften.
  3. Gradually pour in 4 cups of seafood stock while stirring continuously to avoid lumps. Once combined, bring the mixture to a gentle simmer.
  4. Stir in 1 tablespoon of Cajun seasoning, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of cayenne pepper. Allow to simmer for about 10 minutes.
  5. Add 2 pounds of peeled and deveined shrimp to the pot. Cook for 5-7 minutes, stirring gently until the shrimp turn pink and opaque.
  6. Remove from heat and stir in ¼ cup of sliced green onions and ¼ cup of chopped fresh parsley.
  7. Serve your warm Shrimp Etouffee over fluffy cooked rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

This Shrimp Etouffee can be made a day ahead for enhanced flavor.

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