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Per serving
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- 1
Start your roux
In a heavy Dutch oven, stir the flour and oil together until smooth. Cook over medium-high heat for 5 minutes, stirring the whole time so it doesn't scorch. Turn the heat down to medium and keep on stirring another 10 minutes, until it turns a rich reddish-brown, about the color of an old penny. Don't rush this part — the roux is the soul of the dish, and burning it means starting over.
- 2
Cook down the trinity
Add the chopped green bell pepper, onion, and celery — that's your Cajun holy trinity. Cook and stir about 5 minutes, until they soften and go fragrant.
- 3
Build the sauce
Stir in the tomato sauce, seafood stock, Worcestershire, garlic powder, Cajun seasoning, paprika, and lemon juice. Bring it up to a boil, then drop the heat, cover, and let it simmer low and slow for 45 minutes so all those flavors get married up.
- 4
Add the shrimp
Peel and devein your shrimp, then stir them into the pot. Cover and cook just until they turn pink, about 5 minutes — no longer, or they'll go rubbery on you.
- 5
Serve it up
Spoon the étouffée generous over a bed of hot cooked white rice and scatter thinly sliced green onions across the top. Serve while it's hot.
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Louisiana Shrimp Étouffée
Created by: DeepSouthDiner
Ingredients
- 1/3 cup all-purpose flour
- 1/2 cup canola oil
- 1 green bell pepper
- 1 onion
- 1 cup celery
- 15 oz tomato sauce
- 1 cup seafood stock
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp garlic powder
- 1 1/2 tsp Cajun seasoning
- 1 tsp paprika
- 1 tsp lemon juice
- 1 1/2 lb shrimp
- white rice
- green onions
Instructions
- Start your rouxIn a heavy Dutch oven, stir the flour and oil together until smooth. Cook over medium-high heat for 5 minutes, stirring the whole time so it doesn't scorch. Turn the heat down to medium and keep on stirring another 10 minutes, until it turns a rich reddish-brown, about the color of an old penny. Don't rush this part — the roux is the soul of the dish, and burning it means starting over.
- Cook down the trinityAdd the chopped green bell pepper, onion, and celery — that's your Cajun holy trinity. Cook and stir about 5 minutes, until they soften and go fragrant.
- Build the sauceStir in the tomato sauce, seafood stock, Worcestershire, garlic powder, Cajun seasoning, paprika, and lemon juice. Bring it up to a boil, then drop the heat, cover, and let it simmer low and slow for 45 minutes so all those flavors get married up.
- Add the shrimpPeel and devein your shrimp, then stir them into the pot. Cover and cook just until they turn pink, about 5 minutes — no longer, or they'll go rubbery on you.
- Serve it upSpoon the étouffée generous over a bed of hot cooked white rice and scatter thinly sliced green onions across the top. Serve while it's hot.