Ingredients:
- 1 lb shrimp, peeled and deveined
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- Cooked white rice, for serving
Directions:
- In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a golden brown (about 10 minutes) to make a roux.
- Add the chopped onion, green bell pepper, and celery. Cook until the vegetables are soft, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Gradually whisk in the chicken broth until smooth. Add the diced tomatoes, tomato paste, hot sauce, Worcestershire sauce, paprika, thyme, oregano, bay leaf, salt, and pepper.
- Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
- Add the shrimp to the skillet and cook until they are pink and cooked through, about 5 minutes.
- Remove the bay leaf and stir in the sliced green onions and chopped parsley.
- Serve the Shrimp Étouffée over cooked white rice.
- Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
- Kcal: 350 kcal | Servings: 4 servings
FAQ:
1. What ingredients are needed to make Shrimp Étouffée?
Answer: To make Shrimp Étouffée, you will need the following ingredients:
- Shrimp, peeled and deveined
- Butter
- All-purpose flour
- Onion, finely chopped
- Celery, finely chopped
- Bell pepper, finely chopped
- Garlic, minced
- Chicken or seafood stock
- Diced tomatoes (canned or fresh)
- Tomato paste
- Cajun or Creole seasoning
- Bay leaves
- Worcestershire sauce
- Hot sauce (optional, for extra heat)
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice (for serving)
2. How do you prepare the roux for Shrimp Étouffée?
Answer: To prepare the roux:
- Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Gradually add the flour, stirring constantly to combine.
- Continue to cook the roux, stirring continuously, until it reaches a medium to dark brown color. This process typically takes about 10-15 minutes, but be patient and avoid rushing it to prevent burning.
3. How do you cook the vegetables for Shrimp Étouffée?
Answer: Once the roux is ready:
- Add the chopped onion, celery, and bell pepper to the pot with the roux.
- Cook the vegetables, stirring frequently, until they are softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. How do you finish cooking Shrimp Étouffée and add the shrimp?
Answer: To finish cooking the Étouffée:
- Gradually stir in the chicken or seafood stock, diced tomatoes, and tomato paste.
- Add the Cajun or Creole seasoning, bay leaves, Worcestershire sauce, and hot sauce (if using).
- Bring the mixture to a simmer and let it cook for about 20-30 minutes, allowing the flavors to meld and the sauce to thicken.
- Add the shrimp to the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Remove the bay leaves and adjust the seasoning with salt and pepper to taste.
5. How should Shrimp Étouffée be served and stored?
Answer: To serve Shrimp Étouffée:
- Spoon the Étouffée over a bed of cooked white rice.
- Garnish with chopped green onions and fresh parsley.
To store leftovers:
- Allow the Étouffée to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- For longer storage, you can freeze Étouffée in a freezer-safe container for up to 2-3 months. When reheating, thaw in the refrigerator overnight and warm gently on the stovetop over low heat, adding a splash of stock or water if needed to reach the desired consistency.