Description
This Shrimp Étouffée is made with flour, butter, onion, bell pepper, celery, stock, shrimp, and tons of seasonings.
Ingredients
Scale
Dark Brown Roux:
- 4 tablespoons flour
- 4 tablespoons butter
Étouffée
- 3 tablespoons tomato paste
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 1.2 bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1.4 teaspoon allspice
- 1 bay leaf
- 6 cups shrimp stock or chicken stock
- 1 ½ pounds shrimp, without shells
Garnish:
- Fresh thyme or green onion
- 2 cups cooked rice
Instructions
- Make a roux using equal parts flour and butter. Cook roux until it is dark red brown. (see notes)
- Add the tomato paste and cook until it loses its bright red color. Add vegetables and sauté until transparent. Add thyme, allspice and bay leaf, and salt and pepper to taste. Sauté until fragrant.
- Add stock and bring to a boil. Reduce the heat to low and simmer. Add 2 chopped shrimp and cook about 40 minutes. After about 15 minutes, remove the bay leaf.
- Add the remainder of the shrimp and cook the shrimp for only 2-4 minutes, until pink and opaque. Add salt and pepper as needed.
- Serve over rice and garnish with fresh thyme or green onion.
Notes
- Use Fresh Ingredients: Whenever possible, use fresh shrimp and vegetables for the best flavor and texture. Fresh ingredients will enhance the overall taste of the dish.
- Develop a Good Roux: Take your time when making the roux, which is a mixture of flour and butter. Cook it over medium heat, stirring constantly, until it reaches a deep golden brown color. This step adds richness and flavor to the dish.
- Sauté the Holy Trinity: The combination of onions, celery, and bell peppers, known as the "Holy Trinity" in Cajun cooking, forms the base of the Étouffée. Sauté them until they become tender and aromatic, which helps develop the flavors.
- Build Layers of Flavor: Add layers of flavor to your Étouffée by seasoning each component along the way. Season the vegetables, the roux, and the sauce with salt, pepper, and other desired herbs and spices to enhance the overall taste.
- Make Homemade Shrimp Stock: If possible, prepare your own shrimp stock using shrimp shells, onion peels, celery tops, and other aromatics. Simmer these ingredients in water to extract maximum flavor, which will elevate the taste of the Étouffée.
- Simmer for Optimal Flavor: Allow the Étouffée to simmer for a sufficient amount of time, typically around 15-20 minutes, after adding the shrimp. This allows the flavors to meld together and the shrimp to cook through while remaining tender.
- Adjust Seasonings: Taste the Étouffée before serving and adjust the seasonings if necessary. Add more salt, pepper, or other spices to achieve the desired flavor profile. Remember that flavors can intensify as the dish sits, so be mindful of adding too much seasoning at once.
- Garnish with Fresh Herbs: Before serving, sprinkle chopped fresh parsley or green onions over the Étouffée for a pop of color and added freshness. These herbs complement the flavors and enhance the presentation of the dish.
- Serve with Accompaniments: Consider serving your Shrimp Étouffée over a bed of fluffy white rice, alongside crusty French bread, or with a side of cornbread. These accompaniments will help balance the flavors and soak up the delicious sauce.
- Enjoy Leftovers: Shrimp Étouffée often tastes even better the next day as the flavors continue to develop. Don't hesitate to enjoy the leftovers or freeze them for future meals.
- Prep Time: 10 minutes
- Cook Time: 1 Hour 15 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Cajun
Nutrition
- Serving Size: 1
- Calories: 185.2
- Sugar: 1.0 g
- Sodium: 465.4 mg
- Fat: 12.4 g
- Saturated Fat: 4.3 g
- Carbohydrates: 5.8 g
- Fiber: 1.4 g
- Protein: 13.2 g
- Cholesterol: 124.8 mg
