Shrimp Étouffée Recipe
Make Shrimp Étouffée Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Make the Roux
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Cook the mixture, stirring frequently, until it turns a rich brown color, resembling chocolate (about 15-20 minutes). Be careful not to burn it.
- 2
Cooking
- 3
Add Broth and Tomatoes
Slowly stir in the chicken broth, making sure to break up any lumps of roux. Add the canned diced tomatoes along with their juices, bay leaves, Cajun seasoning, salt, and black pepper. Bring the mixture to a simmer.
- 4
Cook the Shrimp
Once the mixture is simmering, add the shrimp to the pot. Cook for about 5-7 minutes or until the shrimp are pink and cooked through. Stir occasionally to ensure even cooking.
Serving
- 5
Serve the Étouffée
Remove the bay leaves from the pot. Serve the shrimp étouffée over a bed of cooked white rice. Garnish with chopped green onions and additional Cajun seasoning if desired.
