Shrimp Etouffee Recipe

Shrimp Étouffée is a classic Louisiana dish that embodies the rich flavors of Creole and Cajun cuisine. The term "étouffée" translates to "smothered" in French, reflecting the method of cooking shrimp in a flavorful, thickened sauce. The base of this dish is a roux—flour and fat cooked together until browned—combined with the "holy trinity" of Cajun cooking: onions, celery, and bell peppers. Seasoned with a blend of spices and simmered to perfection, Shrimp Étouffée is typically served over a bed of white rice, offering a comforting and satisfying meal.

Ingredients:

• 1½ pounds medium shrimp, peeled and deveined

• 1 tablespoon Cajun seasoning

• 1 tablespoon vegetable oil

• ⅓ cup butter

• ⅓ cup all-purpose flour

• 1 small onion, chopped

• ½ green bell pepper, chopped

• 2 ribs celery, chopped

• ¼ teaspoon dried thyme leaves

• 4 cloves garlic, minced

• 3 cups shrimp stock or chicken broth

• 2 cups diced fresh tomatoes

• 3 tablespoons Worcestershire sauce

• 2 bay leaves

• Salt and black pepper to taste

• ¼ cup sliced green onions

• ¼ cup chopped fresh parsley

• ½ lemon, juiced

• 2 cups cooked white rice, for serving
  
  

Directions:

1. Prepare the Shrimp: Toss the shrimp with Cajun seasoning. In a skillet, heat oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.

2. Make the Roux: Melt butter over medium heat in a large skillet. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.

3. Add Vegetables: Add onions, bell pepper, celery, thyme, and garlic to the roux. Cook until vegetables are slightly softened, about 4 minutes.

4. Add Liquids and Seasonings: Slowly add the shrimp stock, stirring constantly until smooth. Stir in tomatoes, Worcestershire sauce, and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes. Season with salt and pepper to taste.

5. Finish the Dish: Stir in the green onions, parsley, and lemon juice. Add the cooked shrimp and any accumulated juices. Cook just until shrimp are heated through, about 2 minutes.

6. Serve: Serve the shrimp étouffée over cooked white rice.
   
   

Nutritional Information (per serving):

• Calories: 430

• Protein: 41g

• Fat: 21g

• Carbohydrates: 21g

• Fiber: 3g

• Sugar: 6g

• Sodium: 1,098mg

• Cholesterol: 315mg

• Potassium: 1,114mg

• Vitamin A: 2,508 IU

• Vitamin C: 40mg

• Calcium: 228mg

• Iron: 4mg