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Shrimp Etouffee

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A soulful Shrimp Etouffee with a rich gravy and the classic holy trinity of flavors, transporting you to Louisiana.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken or seafood broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • Cooked rice, for serving
  • Chopped green onions and parsley, for garnish

Instructions

  1. Heat the oil and make the roux: In a large skillet, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until it reaches a medium brown color—about 10-15 minutes.
  2. Sauté the Holy Trinity: Add the chopped onion, bell pepper, and celery. Sauté until softened, approximately 5 minutes.
  3. Add the garlic for flavor: Stir in the minced garlic and cook for another minute.
  4. Combine with broth: Gradually add the chicken or seafood broth while stirring continuously to prevent lumps.
  5. Incorporate the tomatoes: Mix in the diced tomatoes, tomato paste, Cajun seasoning, and a pinch of salt and pepper.
  6. Simmer: Bring the mixture to a gentle simmer and let cook for about 10 minutes.
  7. Cook the shrimp: Add shrimp and cook until they turn pink, about 5 minutes.
  8. Serve and garnish: Serve etouffee over rice and garnish with chopped green onions and parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day!

Nutrition

Find it online: https://delishrecipezbylucy.com/shrimp-etouffee/

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