Shrimp Étouffée: A Classic Cajun Comfort Dish
Ingredients
- 4 tablespoons unsalted butter
- 1 cup yellow onion, finely diced
- ½ cup celery, diced
- ½ cup green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup shrimp stock or chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1½ pounds large shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced thin
- Cooked white rice for serving
Instructions
- Melt the butter in a large heavy skillet or Dutch oven over medium heat until foamy.
- Add the onion, celery, and bell pepper. Cook for 8 minutes, stirring occasionally, until soft and lightly golden.
- Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a quick roux.
- Slowly pour in the shrimp stock while stirring, then add the drained tomatoes. Simmer until the sauce thickens, about 4 to 5 minutes.
- Add the Cajun seasoning, smoked paprika, cayenne, thyme, salt, and pepper. Taste and adjust seasoning.
- Add the shrimp in a single layer and cook for 3 to 4 minutes until pink and curled into a C shape. Remove from heat immediately.
- Top with fresh parsley and green onions. Serve over white rice.
Notes
Add the shrimp last and pull the pan off heat the moment they turn pink and curl — they keep cooking in the hot sauce even after the burner is off, and overcooked shrimp will make the whole dish rubbery.