Shrimp
Shrimp Étouffée
Louisiana-style shrimp smothered in a peanut-butter-colored roux gravy with onion, pepper and celery, over rice.
- Prep
- 20 mins
- Cook
- 40 mins
- Total
- 1 hr
- Serves
- 6
- Level
- Medium
Étouffée means smothered, and this one is built on a blond roux and the classic trio of onion, bell pepper and celery. Cook the roux until it smells nutty and turns the color of peanut butter, stirring constantly. The shrimp go in at the end so they stay tender.
Ingredients
Serves 6
Directions
- Melt the butter in a large heavy pot over medium heat. Whisk in the flour and cook, stirring constantly, 8 to 10 minutes until the roux is the color of peanut butter and smells nutty.
- Add the onion, bell pepper and celery. Cook 6 to 8 minutes, stirring, until soft.
- Stir in the garlic and tomato paste and cook 1 minute.
- Slowly pour in the stock, stirring to avoid lumps. Add the Cajun seasoning, bay leaf and thyme. Simmer, partly covered, 15 minutes, until thickened and gravy-like.
- Stir in the shrimp. Simmer 3 to 4 minutes, until pink and opaque. Remove the bay leaf.
- Stir in the scallions. Taste and add salt if needed. Serve over rice with hot sauce at the table.
Tips and make-ahead notes
- Many Cajun seasonings are salty; taste before adding extra salt.
- Make the sauce up to 2 days ahead without the shrimp, then reheat and add the shrimp.
- Crawfish tails can replace the shrimp.
Nutrition per serving
- Calories
- 390
- Carbohydrates
- 24g
- Protein
- 30g
- Fat
- 18g
- Fiber
- 2g
- Sodium
- 900mg
Estimated. Values change with brands, portion sizes and substitutions.
