Ingredients
Scale
- Shrimp (peeled and deveined) 1 pound
- Unsalted Butter 1/2 cup
- All-purpose Flour 1/2 cup
- Onion (chopped) 1 medium
- Green Bell Pepper (chopped) 1 medium
- Celery (chopped) 2 stalks
- Garlic (minced) 2 cloves
- Cajun Seasoning 2 tablespoons
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Whisk in flour and cook, stirring constantly, until a light brown roux forms (about 5-7 minutes). Be careful not to burn it!
- Step 2: Add onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Step 3: Gradually stir in 2 cups of water or shrimp stock to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer.
- Step 4: Add the Cajun seasoning and simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 5: Add the shrimp to the sauce and cook until pink and opaque, about 3-5 minutes.
- Step 6: Serve hot over cooked rice. Garnish with chopped green onions or parsley if desired.
Notes
- For best flavor, store leftover Shrimp Etouffee in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or shrimp stock to prevent it from drying out and heat gently over low heat or in the microwave.
- Serve your Etouffee with a side of crusty bread to soak up all that delicious sauce, or even try it over grits for a different twist.
- Don't rush the roux; a patiently made, light-brown roux is the foundation of great etouffee flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American