Shrimp Etouffee Recipe - The Fork Bite

Dive into the flavors of Louisiana with Shrimp Etouffee Delight! This classic Cajun dish features succulent shrimp immersed in a savory roux, paired with the holy trinity of vegetables and served over fluffy rice. Perfect for family gatherings or cozy nights, it's a dish that encapsulates Southern hospitality and culinary history. Learn how to make this comforting stew and elevate your cooking game! #ShrimpEtouffee #CajunCuisine #SouthernCooking #ComfortFood #SeafoodLovers #Foodie #RecipeIdeas #CookingAtHome

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Ingredients

1 pound large shrimp, peeled and deveined

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 medium onion, diced

1 green bell pepper, diced

1 stalk celery, diced

4 cloves garlic, minced

2 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

2 teaspoons Cajun seasoning

1 teaspoon Worcestershire sauce

1 bay leaf

Salt and pepper to taste

4 green onions, sliced (for garnish)

1/4 cup fresh parsley, chopped

Cooked white rice (for serving)

Instructions

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.

Gradually whisk in the flour to create a roux. Stir constantly for about 10-15 minutes, until the roux turns a dark caramel color. Be careful not to burn it.

Add the diced onions, green bell pepper, and celery (the holy trinity of Cajun cooking) to the roux. Sauté for about 5-7 minutes until the vegetables soften.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and stir to combine, ensuring there are no lumps.

Add the diced tomatoes, Cajun seasoning, Worcestershire sauce, bay leaf, and season with salt and pepper. Bring to a simmer.

Let the mixture simmer uncovered for about 20-25 minutes, stirring occasionally, until it thickens slightly.

Add the shrimp to the pot and cook for another 5-7 minutes until they turn pink and opaque.

Taste and adjust seasoning if needed. Remove the bay leaf before serving.

Serve the Shrimp Etouffee hot over cooked white rice, garnished with sliced green onions and chopped parsley.

Prep Time: 15 mins | Total Time: 1 hr | Servings: 4-6