Description
A creamy, velvety smooth Creole-style Shrimp Etouffée with a foolproof roux, a simple sauce fortified with the Cajun’s holy trinity of vegetables, fresh tomatoes, and quick-cooking shrimp!
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 1 green bell pepper, seeded and finely diced
- 3 stalks of celery, finely diced
- 3 cloves of garlic
- 1/2 cup all-purpose flour
- 1 tablespoon tomato paste
- 4 cups unsalted chicken broth or unsalted seafood broth
- 2 1/2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon Kosher salt
- Generous pinch black pepper
- 1 bay leaf
- 1 large tomato (seeds and pulp removed), diced
- 1 pound large wild-caught shrimp, peeled and deveined
Instructions
- Sauté: Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
- Roux: Sprinkle the flour over the mixture, and stir for about 1 – 2 minutes.
- Sauce: Stir in the tomato paste, and begin adding the first 2 cups of broth one big splash at a time, stirring well after each addition. Add the remaining broth and stir to combine.
- Season: Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
- Simmer: Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the shrimp and simmer an additional 5 minutes, stirring often. Serve with a heaping serving of fluffy white rice, and enjoy!
Notes
We prefer to use wild-caught, frozen shrimp that comes peeled and deveined to speed along the preparations. Be sure it is thawed before adding to the pot.
- Prep Time: 12 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Creole
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 3 g
- Sodium: 912 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 221 mg
Keywords: Shrimp Etouffee, Creole, Cajun, Louisiana