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Shrimp Étouffée

Shrimp étouffée is a rich, smoky Cajun stew characterized by a deeply browned roux layered with vegetables, spices, and tender shrimp. The dish develops a thick, glossy sauce that clings to each piece of seafood and vegetable, served over rice for a hearty, comforting meal. Its slow-cooked process emphasizes patience and layering of flavors for a soulful, vibrant final presentation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour for the roux
  • 1/2 cup vegetable oil for the roux
  • 1 large onion diced
  • 1 green bell pepper bell pepper diced
  • 2 stalks celery diced
  • 2 cups chicken or seafood stock preferably homemade
  • 1 tablespoon Cajun seasoning adjust to taste
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 tablespoon tomato paste to add umami
  • 1 pound large shrimp deveined, peeled, tail-off
  • 2 green onions sliced for garnish
  • to taste salt and black pepper

Equipment

  • Heavy-bottomed skillet
  • Wooden spoon
  • Measuring cup
  • Sharp knife

Method
 

  1. Begin by whisking together flour and vegetable oil in a heavy-bottomed skillet over medium heat. Stir constantly as the mixture darkens to a deep, nutty brown, about 20-25 minutes—this is your roux, so patience is key. Once ready, set aside briefly to cool slightly.
  2. Add the diced onion, bell pepper, and celery to the skillet with the roux. Stir well and cook over medium heat for 8-10 minutes until the vegetables are fragrant, softened, and slightly darker in color, releasing a smoky aroma.
  3. Pour in the stock gradually, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, which should start to thicken the sauce—continue stirring to keep it smooth and glossy.
  4. Stir in the Cajun seasoning, cayenne pepper, and tomato paste. Mix everything thoroughly and let the sauce simmer gently for 15 minutes, allowing the flavors to deepen and meld together.
  5. Meanwhile, peel and devein your shrimp, then add them to the simmering sauce. Cook for 5-7 minutes until the shrimp are opaque, pink, and tender, and the sauce becomes thick and glossy.
  6. Taste the étouffée and adjust seasonings with salt and pepper as needed. Sprinkle sliced green onions over the top for a fresh, oniony brightness.
  7. Serve the shrimp étouffée hot over steamed rice or with crusty bread. Enjoy the rich, smoky, and flavorful dish that’s perfect for a cozy night in.

Notes

Patience during the roux stage yields the best flavor. Feel free to adjust spice levels and seasoning to suit your taste. Leftovers taste even better the next day as flavors meld.