Shrimp Etouffee is a classic Louisiana dish that brings together rich flavors and a touch of spice for a comforting and satisfying meal. With a base of hearty roux and fresh shrimp, this recipe is perfect for a cozy dinner any time of the year.
Shrimp is the star of the show, bringing a sweet, briny flavor that's perfectly complemented by the spices. Butter and flour form the roux, which adds richness and depth to the dish. The holy trinity of onion, green bell pepper, and celery gives a classic Cajun flavor base. Garlic adds warmth, while shrimp or chicken stock provides moisture and enhances the seafood essence. A mix of cayenne pepper, paprika, dried thyme, salt, and black pepper creates a balanced spice profile. Finally, parsley and green onions add a fresh, vibrant finish.
This dish pairs wonderfully with a side of crusty French bread to soak up the delicious sauce. A simple green salad with a tangy vinaigrette can also balance out the richness of the etouffee.
Start by melting the butter in a large pot over medium heat. Once it's fully melted, gradually whisk in the flour to create a roux, stirring constantly. You'll want to keep at it until the roux turns a light brown color—this should take about 10 minutes.
Next, add the onion, green bell pepper, and celery to the roux. Let them cook until they're soft, which will be around 5 minutes. Stir in the garlic and cook for another minute to release that lovely aroma.
Slowly pour in your shrimp or chicken stock, stirring constantly to avoid any lumps forming. Sprinkle in the cayenne pepper, paprika, thyme, salt, and black pepper. Bring everything to a gentle simmer.
Add in the shrimp and let them cook through until they turn pink, about 5 minutes. Once done, serve the etouffee over a bed of cooked white rice, garnished with parsley and green onions.
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