Shrimp Etouffee Recipe
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.
Servings: 6
Cost: $10
Equipment
- skillet
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 1/2 cups diced onion
- 1 red bell pepper seeded and diced
- 1 celery stalk finely chopped
- 1/4 cup chopped green onions
- 1/4 cup fresh chopped parsley
- 3 tbsp butter
- 3 tbsp flour
- 2 lbs medium shrimp peeled and deveined
- 1 tsp cayenne pepper
- 1 tbsp creole seasoning
- white rice, for serving
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 288kcal | Carbohydrates: 10g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 396mg | Sodium: 1235mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1563IU | Vitamin C: 40mg | Calcium: 242mg | Iron: 4mg