Shrimp Etouffee Recipe
A rich and flavorful Cajun stew made with succulent shrimp, aromatic vegetables, and a savory roux, served over a bed of fluffy rice.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Make the Roux
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux is a dark brown color, about 15-20 minutes.
Sauté the Vegetables
Once the roux is ready, add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
Add Garlic and Tomatoes
Stir in the minced garlic and canned diced tomatoes. Cook for an additional 2-3 minutes.
Simmer the Sauce
Pour in the chicken broth and add bay leaves and Cajun seasoning. Bring to a simmer and let it cook for about 15 minutes.
Add Shrimp
Add the shrimp to the pot and cook for another 5-7 minutes until the shrimp are cooked through. Season with salt and black pepper to taste.
Serve
Remove the bay leaves and serve the shrimp etouffee over cooked white rice. Garnish with sliced green onions.
