Cajun Delight Shrimp Étouffée
Dive into the flavors of the Louisiana with this irresistible Cajun-style shrimp étouffée. Succulent shrimp cooked in a rich tomato and roux-based gravy infused with flavorful spices, served over a bed of fluffy rice. A true taste bud sensation that combines the perfect blend of heat and savory goodness.
ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes, undrained (14.5 oz)
- 2 cups seafood or chicken broth
- 2 bay leaves
- 2 tsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Cooked rice, for serving
- Fresh parsley, chopped, for garnish
steps
- 1.
In a large skillet, melt the butter over medium heat. Gradually whisk in flour to make a roux, cooking until it turns a dark golden brown.
- 2.
Add onions, bell pepper, celery, and garlic to the skillet, sautéing until vegetables are tender.
- 3.
Stir in diced tomatoes, broth, bay leaves, Cajun seasoning, paprika, thyme, cayenne pepper, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
- 4.
Add shrimp to the skillet and cook for about 5 minutes, or until they turn pink and opaque.
- 5.
Serve the shrimp étouffée over fluffy rice, garnished with fresh parsley.
