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Per serving
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- 1
Build the roux
In a Dutch oven, whisk together the flour and canola oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium and keep stirring for another 10 minutes, until the mixture turns reddish-brown and smells nutty. Don't walk away — this is the one part that actually needs you.
- 2
Cook the holy trinity
Add the diced green pepper, diced onion, and chopped celery. Cook and stir for 5 minutes, until the vegetables soften.
- 3
Build the sauce and simmer
Add the tomato sauce, seafood stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika, and lemon juice. Stir everything together and bring to a boil. Reduce heat, cover, and simmer for 45 minutes. This is where all the flavor develops — don't rush it.
- 4
Add the shrimp and serve
Stir in the peeled and deveined shrimp, cover, and cook until they turn pink, about 5 minutes. Meanwhile, cook the white rice according to package directions. Serve the étouffée over hot rice and garnish with thinly sliced green onions. Have hot sauce nearby.
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Dutch Oven Shrimp Étouffée
Created by: OnePotWonders
Ingredients
- 1/3 cup all-purpose flour
- 1/2 cup canola oil
- 1 green 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
- 2 cup white rice
- green onions
Instructions
- Build the rouxIn a Dutch oven, whisk together the flour and canola oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium and keep stirring for another 10 minutes, until the mixture turns reddish-brown and smells nutty. Don't walk away — this is the one part that actually needs you.
- Cook the holy trinityAdd the diced green pepper, diced onion, and chopped celery. Cook and stir for 5 minutes, until the vegetables soften.
- Build the sauce and simmerAdd the tomato sauce, seafood stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika, and lemon juice. Stir everything together and bring to a boil. Reduce heat, cover, and simmer for 45 minutes. This is where all the flavor develops — don't rush it.
- Add the shrimp and serveStir in the peeled and deveined shrimp, cover, and cook until they turn pink, about 5 minutes. Meanwhile, cook the white rice according to package directions. Serve the étouffée over hot rice and garnish with thinly sliced green onions. Have hot sauce nearby.