Shrimp Étouffée Recipe
Étouffée is a classic Cajun dish that translates to "smothered." This recipe features succulent shrimp cooked in a rich, flavorful sauce made with the "holy trinity" of Cajun cuisine: onion, celery, and bell pepper.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon vegetable oil
- 1/2 cup all-purpose flour
- 1 onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 1 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- Make the Roux: Heat the vegetable oil in a large Dutch oven over medium heat. Gradually whisk in the flour until smooth and golden brown. This process, called making a roux, is crucial for thickening the sauce.
- Sauté the Vegetables: Add the onion, bell pepper, and celery to the roux. Cook until softened, about 5-7 minutes. Stir in the garlic, bay leaf, Cajun seasoning, paprika, and cayenne pepper. Cook for another minute.
- Add the Liquids: Pour in the chicken broth, tomato sauce, and Worcestershire sauce. Bring to a simmer, then reduce heat to low.
- Cook the Shrimp: Add the shrimp to the sauce and cook until pink and cooked through, about 2-3 minutes.
- Season and Serve: Season with salt and pepper to taste. Remove the bay leaf. Serve over cooked white rice.
- Tips:
- For a spicier étouffée, add more cayenne pepper or a dash of hot sauce.
- You can also add other seafood to this dish, such as crab or crawfish.
- Serve with a side of crusty bread to soak up the delicious sauce.
- Enjoy your homemade shrimp étouffée!