Shrimp Étouffée Recipe
Shrimp sautéed in our spicy dark roux & stock sauce. A Cajun staple with a nutty flavor.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Make the Roux
In a large heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 15-20 minutes.
- 2
- 3
Add Seasonings
Stir in the Cajun seasoning and tomato paste, mixing well to combine.
- 4
Add Stock and Simmer
Pour in the chicken stock slowly while stirring to avoid lumps. Bring the mixture to a simmer and cook for about 20 minutes, allowing the flavors to meld.
- 5
Cook the Shrimp
Add the shrimp to the pot and cook until they are pink and opaque, about 5-7 minutes. Season with salt and black pepper to taste.
- 6
Serve
Serve the shrimp étouffée over a bed of cooked white rice and garnish with sliced green onions.
