Classic Shrimp Étouffée
A rich, velvety Cajun stew featuring plump shrimp smothered in a spiced tomato-roux sauce with the "holy trinity" of vegetables. Served over rice for authentic Louisiana comfort.
Ingredients
Base:
- 1 lb (450g) medium shrimp, peeled/deveined
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
Holy Trinity:
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
Aromatics:
- 3 garlic cloves, minced
- 2 cups seafood stock
- 1 can (14oz) diced tomatoes
- 2 tbsp tomato paste
Seasonings:
- 1 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp thyme
- 2 bay leaves
- Salt & black pepper to taste
Finish:
- 2 green onions, sliced
- ¼ cup parsley, chopped
- Cooked white rice
Instructions
- Make Roux: Heat oil, whisk in flour. Cook 10-15 min on medium-low until chocolate-colored.Sauté Veggies: Add holy trinity, cook 5 min. Stir in garlic.Build Sauce: Add stock, tomatoes, paste, and seasonings. Simmer 15 min.Cook Shrimp: Add shrimp, cook 3-4 min until pink.Serve: Over rice, garnished with green onions and parsley.
Notes
- For darker roux: Cook 20 min (watch closely)
- Substitute crawfish for shrimp
- Freezes well (without rice)