Description
Creamy Shrimp Etouffee whispers Louisiana’s soulful culinary heritage, blending Cajun spices with tender Gulf Coast seafood. Rich roux and succulent shrimp invite you to savor a hearty, spice-laden journey through New Orleans’ passionate kitchen traditions.
Ingredients
Scale
Protein:
- 1 pound shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 green onions, chopped
- Fresh parsley for garnish
Base and Seasonings:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups seafood stock (or chicken stock)
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Serving:
- Cooked rice
Instructions
- Craft a deep, russet-colored roux by melting butter in a large skillet over medium heat, whisking flour continuously until achieving a rich mahogany hue, approximately 10-12 minutes, monitoring closely to prevent scorching.
- Introduce chopped onions, bell peppers, and celery into the roux, sautéing until vegetables soften and become translucent, around 5-7 minutes. Incorporate minced garlic and cook for an additional minute, releasing aromatic flavors.
- Gradually incorporate seafood stock, creating a smooth, velvety consistency. Blend in diced tomatoes, Cajun seasoning, and smoked paprika, allowing the mixture to simmer gently for 15 minutes, stirring periodically to develop complex flavors.
- Gently fold shrimp into the simmering sauce, cooking until they transform to a vibrant pink and become translucent, roughly 3-4 minutes. Season with salt and freshly ground black pepper to enhance the dish’s depth.
- Finish by folding chopped green onions into the etouffee and sprinkle fresh parsley as a final garnish. Present the aromatic dish atop a fluffy bed of steamed rice, allowing the rich sauce to cascade around the plate.
Notes
- Control roux color carefully by continuously stirring and adjusting heat to prevent burning, which can make the dish bitter and ruin the entire flavor profile.
- Substitute shrimp with chicken or tofu for different dietary preferences, ensuring protein remains tender and absorbs the rich Cajun sauce.
- Use low-sodium seafood stock to manage salt levels, allowing home cooks to customize seasoning according to personal taste without overwhelming the delicate shrimp.
- Prep vegetables in advance and cut them uniformly to ensure even cooking and consistent texture throughout the etouffee, creating a professional-looking dish.
- Prep Time: 10 minutes
- Cook Time: 35-43 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 200 mg