New Orleans Shrimp Étouffée
A rich, buttery Cajun stew where plump shrimp swim in a golden roux-based sauce loaded with the ‘holy trinity’ of onion, celery, and bell pepper. Serve over white rice, always.
Ingredients
- 1.5 lbs (680g) large shrimp, peeled and deveined
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 large onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup shrimp or chicken stock
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 2 scallions, sliced
- 2 tablespoons fresh parsley
- Hot sauce to taste
- Cooked white rice for serving
Instructions
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1
Melt butter in a large heavy pot over medium heat. Add flour and stir constantly for about 5 minutes until the roux is a golden-blond color and smells nutty.
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2
Add onion, celery, and bell pepper. Cook for 5-7 minutes until softened. Add garlic, cook 30 seconds.
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3
Stir in Cajun seasoning, cayenne, diced tomatoes, and stock. Bring to a simmer and cook for 15 minutes until the sauce thickens.
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4
Add shrimp and cook for 5-6 minutes until pink and curled. Don’t overcook.
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5
Stir in scallions, parsley, and hot sauce to taste. Serve over white rice.
