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Shrimp Étouffée Recipe Easy Creamy Spicy Cajun Delight to Try Today

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A creamy and spicy shrimp étouffée featuring a deeply browned roux and bold Cajun spices, perfect for a quick and comforting meal inspired by Louisiana tradition.

Ingredients

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  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 4 cloves garlic, minced
  • 3 cups seafood stock or chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Optional: cooked white rice or crusty French bread for serving
  • Optional: hot sauce for extra kick

Instructions

  1. In a heavy-bottomed skillet or Dutch oven, melt 1/2 cup unsalted butter over medium heat.
  2. Slowly whisk in 1/2 cup all-purpose flour and stir constantly with a wooden spoon for 10-15 minutes until the roux turns a deep caramel brown color.
  3. Add 1 cup chopped onion, 1/2 cup celery, and 1/2 cup green bell pepper; sauté for 5-7 minutes until softened.
  4. Stir in 4 minced garlic cloves and cook for another 1-2 minutes.
  5. Slowly pour in 3 cups seafood stock or chicken broth, whisking constantly to avoid lumps.
  6. Add 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 bay leaf.
  7. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally until the sauce thickens slightly.
  8. Remove the bay leaf.
  9. Add 1 pound peeled and deveined shrimp to the sauce and cook for 4-5 minutes until shrimp turn pink and opaque.
  10. Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon lemon juice.
  11. Taste and adjust seasoning with salt, pepper, or extra Cajun spice as desired.
  12. Serve the shrimp étouffée over hot cooked white rice or alongside crusty French bread. Garnish with additional parsley or hot sauce if desired.

Notes

Patience is key when making the roux; stir constantly and cook low and slow to avoid burning. Make sure shrimp are dry before adding to prevent watery sauce. Warm broth slightly before adding to avoid clumps. Adjust cayenne pepper to control spice level. For gluten-free, substitute all-purpose flour with rice flour or gluten-free blend. Adding a splash of heavy cream at the end can make the dish extra creamy.

Nutrition

Keywords: shrimp étouffée, Cajun recipe, creamy shrimp, spicy seafood stew, Louisiana cuisine, roux, seafood étouffée

Find it online: https://pokirecipes.com/shrimp-e-touff-e-e-recipe-easy-creamy-spicy-cajun-delight-to-try-today/