Description
A rich and savory shrimp étouffée served over fluffy white rice, capturing the soul of New Orleans cuisine.
Ingredients
Scale
- 1/3 cup vegetable oil
- 1/3 cup all-purpose flour
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 2 cups seafood stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- Salt and black pepper, to taste
- 4 cups cooked white rice
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the vegetable oil in a large, heavy pot or Dutch oven over medium heat.
- Gradually whisk in the flour, stirring constantly to create a smooth roux.
- Continue cooking, stirring frequently, until the roux reaches a deep chocolate brown color, about 15 to 20 minutes.
- Add the diced onion, green bell pepper, and celery into the roux; cook for about 5 to 7 minutes until softened.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Pour in the seafood stock while stirring to combine with the roux and vegetables.
- Add the shrimp, Worcestershire sauce, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper; stir well.
- Bring the mixture to a simmer and then reduce the heat to low; cook uncovered for about 20 to 30 minutes.
- Taste the sauce and adjust the seasoning as necessary; remove and discard the bay leaf.
- Serve the étouffée over hot cooked rice, garnished with chopped green onions and parsley.
Notes
For a heartier dish, consider adding crawfish or chicken. For a vegetarian version, replace shrimp with sautéed mushrooms or eggplant.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 220mg