Shrimp Étouffée is a spicy Cajun classic that is traditionally served over white rice.
4 cups fat-free, less-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/3 cup butter, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 1/2 cups chopped onion
2/3 cup diced celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
3/4 cup water
1/4 cup tomato paste
1 tablespoon salt-free Cajun seasoning
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 teaspoon Worcestershire sauce
1/2 cup chopped green onions
1/2 cup chopped fresh flat-leaf parsley, divided
1 pound medium shrimp, peeled and deveined (about 30 shrimp)
4 cups hot cooked long-grain rice
How to Make It
Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer. Cover and remove from heat.
Melt 1/4 cup butter in a medium saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk. Remove from heat. Add 1 cup broth mixture to pan; stir with a whisk until smooth. Add remaining 3 cups broth mixture, stirring with a whisk until smooth; set aside.
Melt remaining 1 tablespoon plus 1 teaspoon butter in a large Dutch oven coated with cooking spray over medium-high heat. Add 1 1/2 cups onion, celery, and bell peppers to pan; cook 10 minutes or until vegetables are tender and onion is golden brown, stirring occasionally. Stir in 3/4 cup water, scraping pan to loosen browned bits. Add tomato paste, Cajun seasoning, garlic, salt, black pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly. Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer. Cook 10 minutes, stirring occasionally. Add green onions, 1/4 cup parsley, and shrimp; cook 3 minutes or until shrimp are done. Discard bay leaf. Serve over rice. Sprinkle each serving with 2 teaspoons remaining parsley, if desired.
Wine note: A traditional Shrimp Étouffée is fabulous with something cold and bold that can refreshingly stand up to the spices. A great choice is a dry rosé from Spain; these wines are a fabulous foil for Cajun dishes. I love El Coto Rosado from Rioja. The 2006 is $ —Karen MacNeil
This was awesome. Etouffee was something I have read about in southern books but I have never actually tasted it. It was the most interesting thing I have tasted in a long time. I think I will keep this vegetarian next time but def a keeper.
This was a big hit at my house! I made a few changes to cut back on the number of pots based on other etouffee recipes. I made the roux in the dutch oven. It browned easily in about 8 minutes. I think the larger surface area helped. I then added the veggies and garlic and some diced kielbasa and sauteed about 10 min. Then I slowly added the broth, stirring constantly. I skipped the extra water. Added spices and tomato paste and simmered about 30-40 min. I added the shrimp and cooked until the shrimp was done -- about 5 min.
Yes, labor intensive, but worth it! I substituted chicken for shrimp for my daughter who doesn't like seafood, but next time shrimp once she heads back to college. I made 1 and 1/2 times the amount, but it took 13 minutes to cook the roux (butter & flour mixture).
This is truly wonderful. I'd advise using a very heavy pot (cast iron if possible) for the roux, and go slowly it. Keep stirring, and it'll turn a lovely chocolate color. It burns easily, so keep a careful eye on it. Served with a simple salad and french bread. This recipe is fantastic!
This was delicious! Granted, we haven't had shrimp etouffee of any sort before this, so our expectations were limited, but we loved it. The roux definitely took far longer than eight minutes, as did sauteeing the onion mixture, but the end result was worth it.
This dish is so good and full of flavor. The key is to let the flour cook until brown as the recipe says. I cooked the flour about 18 minutes. I also cooked the vegetables much longer. Don't rush the dish; it is so much better if you allow extra time.
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