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Savory Shrimp Étouffée

A rich and flavorful southern dish featuring sautéed shrimp in a velvety sauce, served over fluffy rice.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups seafood stock (or vegetable stock) Use vegetable stock for a lighter version.
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 1 tsp paprika
  • 1 tsp cayenne pepper Adjust to taste
  • Salt to taste black pepper
  • 1/4 cup green onions, sliced (for garnish)
  • Fresh parsley (for garnish)
  • Cooked white rice, for serving

Method
 

Preparation
  1. If not done already, peel and devein your shrimp, setting them aside.
  2. In a large heavy-bottomed pot or skillet, heat the vegetable oil over medium heat. Sprinkle in the flour, stirring continuously for about 10 minutes until the mixture is a dark golden-brown—be careful not to burn it!
  3. Add the chopped onion, celery, and bell pepper to the roux. Stir and cook for about 5 minutes, or until the vegetables are tender. Add garlic and stir for an additional minute.
  4. Gradually pour in the seafood or vegetable stock, followed by the diced tomatoes. Stir well to combine.
  5. Sprinkle in paprika, cayenne, salt, and black pepper. Bring the mixture to a gentle simmer, allowing it to thicken for about 10 minutes.
  6. Gently add the shrimp to the sauce and cook for an additional 5-7 minutes, or until they turn pink and opaque.
  7. Serve the étouffée over a generous scoop of cooked white rice. Garnish with fresh parsley and sliced green onions. Enjoy your delicious creation!

Notes

For alternatives, cooked chicken or other seafood can work beautifully. Be mindful not to overcook the shrimp, as they can become rubbery. Ensure your roux doesn't burn or clump; keep stirring constantly. If too thick, add more stock to loosen.