A classic Louisiana dish featuring succulent shrimp smothered in a rich and flavorful sauce made with a roux base, vegetables, and spices. Perfect for a hearty and comforting meal.
Preparation time
20min
Cooking time
30min
Ingredients
4 Servings
- 2 bay leaves
- 1 bell pepper
- 0.5 teaspoon black pepper
- 60 g butter
- 2 teaspoons cajun seasoning
- 2 stalks celery
- 480 ml chicken broth
- 4 cups cooked white rice
- 30 g flour
- 3 cloves garlic
- 2 green onions
- 1 onion
- 2 tablespoons parsley
- 1 teaspoon salt
- 450 g shrimp
- 30 g tomato paste
Directions
Step 1
Melt the butter in a large skillet over medium heat.
Step 2
Add the flour and cook, stirring constantly, to make a roux. Cook until the roux is a light brown color.
Step 3
Add the chopped onion, bell pepper, and celery. Cook until the vegetables are tender.
Step 4
Stir in the garlic and cook for another minute.
Step 5
Add the tomato paste and mix well.
Step 6
Gradually stir in the chicken broth to create a smooth sauce.
Step 7
Add the Cajun seasoning, bay leaves, salt, and black pepper. Bring to a simmer.
Step 8
Add the shrimp and cook until they are pink and opaque, about 5-7 minutes.
Step 9
Remove the bay leaves.
Step 10
Stir in the chopped green onions and parsley.
Step 11
Serve the shrimp étouffée over cooked white rice.