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Shrimp Étouffée

Once dinner's done, all you'll need is some hot sauce and plenty of crusty bread for mopping up all the rich, velvety sauce. ´
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Cajun
Servings 6 About 1 Cup/Person

Ingredients
  

  • 1/2 Cup 4 oz. salted butter
  • 1/3 Cup about 1 1/2 oz. all-purpose flour
  • 2 Cups chopped yellow onion from 1 large onion
  • 1/2 Cup chopped celery from 1 large stalk
  • 2 tsp minced garlic from 1 large garlic clove
  • 1/2 Cup chopped red bell pepper from 1 medium bell pepper
  • 1/2 Cup chopped green bell pepper from 1 medium bell pepper
  • 1 Cup chicken broth
  • 1 Cup water
  • 2 Pounds medium peeled deveined raw shrimp
  • 2 tsp hot sauce
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 Cup chopped scallions from 2 scallions
  • 1/4 Cup chopped fresh flat-leaf parsley
  • Hot cooked long-grain white rice

Instructions
 

  • Melt butter in a large Dutch oven over medium-low; whisk in flour.
  • Cook, whisking constantly, until mixture turns golden brown, 10 to 12 minutes.
  • Increase heat to medium, and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
  • Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes.
  • Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes.
  • Stir in scallions and parsley, and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes.
  • Serve immediately over hot cooked rice.

Video

Keyword Cajun, Dinner, Entree, Etouffee, Lousiana Cusine, Shrimp