Shrimp Étouffée

To have this delicious dinner on the table in less than 40 minutes, start cooking a pot of rice right before you begin making the roux. Learn how to make the perfect roux for any dish here.

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.





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