Shrimp Étouffée

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YIELD
Serves 4

What You Need

  • 7 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 1 large white onion, diced
  • 1 1/2 cups Dandy® celery, diced (about 3 ribs)
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 ½ cups shrimp or seafood stock, clam juice or chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tsp Cajun seasoning
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 pinch salt, to taste
  • 1 1/2-2 pounds medium shrimp, peeled and deveined
  • 2 cups cooked white rice, for serving
  • Fresh chopped parsley, or green onion, sliced (optional)

Make It

  1. Start by making the roux. Melt butter in a large saucepan or heavy bottomed pot (such as a Dutch oven) over medium heat, cook until the butter starts to brown. Cook, whisking constantly, until Theroux is golden brown, similar to the color of peanut butter, about 8-10 minutes.
  2. Add the onion, celery, and bell pepper to the roux and cook until tender, about 10-12 minutes.
  3. Add the garlic and cook for a minute.
  4. Add the shrimp stock and diced tomatoes, Cajun seasoning, black pepper, pinch of salt and bay leaf. Bring to a boil.
  5. Reduce heat to low and simmer uncovered for about 30-40 minutes, until the vegetables are soft.
  6. Add the shrimp and continue cooking for about 3 to 4 minutes, until the shrimp are cooked through.
  7. Spoon the shrimp étouffée over rice. Garnish with freshly chopped parsley and/or green onions, if desired.

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