Shrimp Étouffée

Shrimp Étouffée

from southernliving.com
Entree
75 min
6 servings

This classic Louisiana Shrimp Étouffée can be on the dinner table in just over an hour. All you'll need is some hot sauce and plenty bread, and dinner's ready.

Ingredients

  • ½ cupsalted butter
  • ⅓ cup(about 1 1/2 oz.) all-purpose flour
  • 2 cupschopped yellow onion (from 1 large onion)
  • ½ cupchopped celery (from 1 large stalk)
  • 2 teaspoonsminced garlic (from 1 large garlic clove)
  • ½ cupchopped red bell pepper (from 1 medium bell pepper)
  • ½ cupchopped green bell pepper (from 1 medium bell pepper)
  • 1 cupchicken broth
  • 1 cupwater
  • 2 poundsmedium peeled, deveined raw shrimp
  • 2 teaspoonshot sauce
  • 1 ¼ teaspoonskosher salt
  • ½ teaspoonblack pepper
  • ¼ cupchopped scallions (from 2 scallions)
  • ¼ cupchopped fresh flat-leaf parsley
  • hot cooked long-grain white rice

Directions

  1. 1

    Melt butter in a large Dutch oven over medium-low; whisk in flour. Cook, whisking constantly, until mixture turns golden brown, 10 to 12 minutes. Increase heat to medium, and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.

  2. 2

    Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes. Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes. Stir in scallions and parsley, and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked rice.