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Shrimp Etouffee

A comforting one-pan dish from Louisiana featuring succulent shrimp in a creamy Cajun sauce, served over rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Fresh shrimp preferred
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced Toasted garlic adds more flavor
  • 2 cups chicken or seafood broth
  • 1 can diced tomatoes (14.5 oz)
  • 2 teaspoons Cajun seasoning Adjust according to heat preference
  • to taste Salt and pepper
  • Cooked rice, for serving
  • Chopped green onions for garnish

Method
 

Preparation
  1. In a large skillet, melt the butter over medium heat. Stir in the flour to create a roux, cooking until it turns golden brown (about 10 minutes).
  2. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes, until the vegetables are softened.
  3. Stir in the shrimp and cook until they are pink.
  4. Pour in the broth and diced tomatoes, and add the Cajun seasoning, salt, and pepper.
  5. Let the mixture simmer for 15-20 minutes, allowing the flavors to meld.
  6. Serve the etouffee over cooked rice, garnished with chopped green onions.

Notes

Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat on the stove or microwave.