Rich and Flavorful Shrimp Étouffée
Dive into a bowl of authentic shrimp étouffée, a classic Cajun dish that bursts with robust flavors. Tender shrimp simmer in a thick, aromatic sauce made from the holy trinity of onions, bell peppers, and celery, enriched by a dark roux and spices. Served over white rice, this dish is perfect for any occasion, bringing a taste of New Orleans to your home.
ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon thyme
- 1 bay leaf
- 2 green onions, chopped (for garnish)
- Cooked white rice, for serving
- Salt and pepper to taste
steps
- 1.
Heat vegetable oil in a large skillet over medium heat.
- 2.
Gradually whisk in flour, stirring constantly to make a roux until it turns a deep brown, about 15-20 minutes.
- 3.
Add diced onions, bell pepper, and celery to the roux; sauté until softened, about 5 minutes.
- 4.
Stir in garlic and cook for an additional minute.
- 5.
Pour in chicken broth, followed by diced tomatoes, Cajun seasoning, thyme, and bay leaf; stir well.
- 6.
Bring to a simmer, reduce heat, and let it cook for 20 minutes, stirring occasionally.
- 7.
Add the shrimp, cooking until they turn pink and opaque, about 5-7 minutes.
- 8.
Season with salt and pepper to taste.
- 9.
Remove bay leaf, serve over cooked white rice, and garnish with chopped green onions.
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