Shrimp Étouffée
20m prep 30m cook 50m ready
A classic Louisiana dish of shrimp smothered in a rich, dark roux-based sauce with the 'holy trinity' of bell pepper, onion, and celery. Served over white rice, this étouffée is deeply flavorful and comforting.
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Ingredients
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 1 tbsp vegetable oil
- 1 large green bell pepper diced
- 0.5 medium onion diced
- 2 celery diced
- 3 clove garlic minced
- 1 can diced tomatoes
- 1 tbsp tomato paste
- 2 cup chicken broth or seafood stock
- 2 sprig fresh thyme
- 1 1/2 tsp Creole seasoning
- 1 tsp Worcestershire sauce
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 2 lb raw jumbo shrimp peeled and deveined
- 2 cup cooked white rice
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 379 mg
- Iron: 5.26 mg
- Magnesium: 123 mg
- Phosphorus: 843 mg
- Potassium: 1136 mg
- Zinc: 4.98 mg
Let's Cook
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Step 1.
In a large saucepan over medium heat, melt ½ cup (1 stick) salted butter. Once melted, add ½ cup all-purpose flour and whisk until well combined. Cook the roux, whisking constantly, until it reaches a rich brown color, 10 to 15 minutes. Be careful not to let it burn; if it burns, you must start over.
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Step 2.
Add 1 diced large green bell pepper, ½ diced medium onion, 2 diced celery stalks, and 3 minced garlic cloves to the roux. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
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Step 3.
Stir in 1 (14-ounce) can diced tomatoes and 1 tablespoon tomato paste. Slowly pour in 2 cups chicken broth or seafood stock while stirring, then add 2 sprigs fresh thyme. Mix until well combined.
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Step 4.
Sprinkle in 1½ teaspoons Creole seasoning, 1 teaspoon Worcestershire sauce, ½ teaspoon ground black pepper, and ½ teaspoon red pepper flakes. Stir to combine, then let the mixture cook over medium-high heat for 5 minutes.
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Step 5.
Reduce the heat to low. Gradually add 2 pounds raw jumbo shrimp (peeled and deveined) to the sauce, stirring gently. Cook for 5 more minutes, until the shrimp are pink and cooked through.
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Step 6.
Remove the thyme sprigs from the étouffée. Serve over 2 cups cooked white rice, garnished with additional fresh thyme if desired.
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