Shrimp Etouffee Bowl Recipe

Cooking Directions

1. 1

   Prepare the Shrimp

   On a skewer, thread the large shrimp and brush them with olive oil, sprinkling lightly with salt and pepper. Set aside for grilling.

2. 2

   Make the Roux

   In a large heavy pot, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture is a deep brown color, about 15-20 minutes. This is your roux.

3. 3

   Sauté the Vegetables

   Add the chopped onions, bell pepper, and celery (the 'holy trinity' of Creole cooking) to the roux. Cook for about 5-7 minutes until the vegetables are soft.

4. 4

   Add Garlic and Spices

   Stir in the minced garlic, Creole seasoning, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes.

5. 5

   Add Liquids

   Pour in the chicken broth and canned diced tomatoes with green chilies. Bring to a simmer, then reduce the heat to low and let it cook for about 15 minutes.

6. 6

   Cook the Shrimp

   Add the peeled and deveined shrimp to the pot. Cook until the shrimp are pink and opaque, about 5 minutes.

7. 7

   Cook the Eggs

   In a separate pan, fry the large eggs over medium heat until the whites are set but the yolks are still runny, about 4-5 minutes.

8. 8

   Grill the Shrimp Skewers

   While the eggs are cooking, grill the shrimp skewers on a preheated grill for about 2-3 minutes on each side until they are cooked through.

9. 9

   Assemble the Bowl

   In serving bowls, place a generous scoop of cooked white rice, ladle the shrimp etouffee over the rice, and top with a fried egg. Garnish with grilled shrimp skewers on the side.

10. 10

    Serve with Garlic Bread

    Serve the bowls hot alongside slices of garlic bread.