Shrimp Étouffée
Yields: 4-6 Servings
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 medium sweet onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • ½ cup chopped celery
  • 4 cloves garlic, minced
  • 2 cups seafood stock
  • 2 pounds large fresh shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon celery seed
  • ¼ cup chopped green onion
  • Hot cooked rice, to serve Garnish: chopped green onion
  1. In a medium enamel-coated cast-iron Dutch oven, heat butter over medium-low heat; whisk in flour until smooth. Cook, stirring occasionally, until golden brown, 10 to 15 minutes.
  2. Increase heat to medium. Add onion, pepper, and celery; cook, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  3. Gradually whisk in stock until smooth. Stir in shrimp, Cajun seasoning, paprika, salt, and celery seed. Reduce heat to medium-low; cover and cook until shrimp are firm, about 15 minutes. Stir in green onion. Serve over hot cooked rice. Garnish with green onion, if desired.
Recipe by Taste of the South at