Authentic Louisiana Shrimp Etouffee recipe made easy and ready in just 30 minutes. A classic made with roux, holy trinity and shrimp with cajun seasonings.
Cuisine: American, cajun
Keyword: shrimp etouffee, shrimp recipe
1 1/2cups diced onion
1red bell pepperseeded and diced
1celery stalkfinely chopped
1/4cupchopped green onions
1/4cupfresh chopped parsley
2lbsmedium shrimp peeled and deveined
white rice, for serving
Heat the oil in a large skillet or dutch oven over medium heat. Add the garlic and cook for 1 minute.
Stir in the onion, pepper and celery. Cook the vegetables for 8-10 minutes or until softened, stirring occasionally.
While the vegetables are cooking, make the roux by melting the butter in a small saucepan over low heat. Whisk in the flour and cook until golden brown, approximately 5 minutes. (Be sure to whisk frequently to prevent burning on the bottom.)
Add the roux, green onions and parsley to the vegetables and cook for an additional 2-3 minutes.
Stir in the shrimp, cayenne pepper and creole seasoning tossing to combine. Cover the skillet and cook for 4-5 minute or until the shrimp is cooked through.
Uncover and garnish with additional parsley or chopped green onions. Serve immediately over rice.
If you want a thinner gravy, you can add 1/4 cup stock to the mix when you add the roux. Add the stock 1 tablespoon as a time until the desired consistency is achieved. Leftover Shrimp Etouffee can be stored in the refrigerator in an airtight container for up to 3 days.