Shrimp Étouffée Recipe
rich dark roux tomato, red pepper, celery and onion sauce “smothered” shrimp over rice with creole spices
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Make the Roux
In a large heavy-bottomed pot, heat the olive oil over medium heat. Gradually whisk in the flour, stirring constantly for about 15-20 minutes, until the roux turns a dark brown color, resembling chocolate.
- 2
Sauté Vegetables
Add the diced onion, celery, and red bell pepper to the roux. Cook for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.
- 3
Add Tomato Paste and Broth
Stir in the tomato paste, then gradually add the chicken broth, stirring to combine well. Bring the mixture to a simmer.
- 4
Season the Sauce
Add the Cajun seasoning, bay leaves, salt, and black pepper. Allow the sauce to simmer for about 20 minutes, stirring occasionally.
- 5
Add Shrimp
Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp are pink and cooked through. Adjust seasoning if necessary.
- 6
Serve
Remove the bay leaves. Serve the shrimp étouffée over cooked white rice and garnish with sliced green onions.