Serves: 4 | Prep Time: 15 minutes | Cook Time: 30–40 minutes
Ingredients
- For the Étouffée:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped (green or red)
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken or seafood broth
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce (optional, for extra flavor)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Instructions
- Prepare the Shrimp:
- Season the shrimp with a little salt and pepper. Set aside.
- Make the Roux:
- In a large skillet or Dutch oven, heat the butter and olive oil over medium heat.
- Add the onion, bell pepper, and celery to the pan and cook, stirring frequently, until the vegetables have softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetable mixture, stirring constantly to form a roux. Cook for 2–3 minutes, until the roux turns golden and slightly thickens.
- Add Liquids and Seasoning:
- Gradually add the chicken or seafood broth while stirring to prevent lumps.
- Stir in the paprika, cayenne, thyme, bay leaf, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let the sauce cook for 10 minutes, stirring occasionally. The sauce should thicken and develop a rich flavor.
- Cook the Shrimp:
- Add the shrimp to the pan and stir to coat them with the sauce.
- Cook the shrimp for 3–4 minutes until they turn pink and opaque.
- Stir in the lemon juice and check seasoning, adjusting with more salt, pepper, or cayenne if needed.
- Serve:
- Remove the pan from heat and discard the bay leaf.
- Serve the shrimp étouffée over a bed of cooked white rice and garnish with freshly chopped parsley.
Shrimp Étouffée is a classic Creole dish that’s packed with flavor. The roux provides a rich base, while the shrimp and seasonings create a satisfying and hearty meal.