Shrimp Etouffee

A savory and spicy dish that brings the authentic flavors of Louisiana to your table. This Shrimp Etouffee recipe is a classic Creole favorite featuring tender shrimp simmered in a rich and flavorful roux-based sauce with hints of bell pepper, onion, and garlic.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb shrimp, peeled and deveined

1/2 cup unsalted butter

1/2 cup all-purpose flour

1 cup onion, diced

1/2 cup green bell pepper, diced

1/2 cup celery, diced

2 cloves garlic, minced

2 cups shrimp or chicken stock

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

2 tbsp chopped parsley

2 tbsp chopped green onions

2 cups cooked white rice

Instructions

1. Melt the butter in a large pot over medium heat.

2. Gradually whisk in the flour, stirring constantly to create a roux. Cook until it turns a light brown, about 10 minutes.

3. Add the onion, bell pepper, and celery to the roux, cooking until the vegetables are soft, around 5 minutes.

4. Stir in the garlic and cook for an additional minute.

5. Slowly add the shrimp or chicken stock, stirring constantly to prevent lumps.

6. Add cayenne pepper, paprika, thyme, salt, and black pepper, and bring the mixture to a simmer.

7. Add the shrimp and cook until they are pink and cooked through, about 5 minutes.

8. Serve the Shrimp Etouffee over the cooked rice, garnished with parsley and green onions.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over low heat until warmed through, adding a splash of stock if necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.