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Shrimp Étouffée
Ingredients
- ½ csalted butter
- ⅓ call-purpose flour
about 1 1/2 oz.
- 2 cchopped yellow onion
from 1 large onion
- ½ cchopped celery
from 1 large stalk
- 2 tspminced garlic
from 1 large garlic clove
- ½ cchopped red bell pepper
from 1 medium bell pepper
- ½ cchopped green bell pepper
from 1 medium bell pepper
- 1 cchicken broth
- 1 cwater
- 2 lbmedium peeled
deveined raw shrimp
- 2 tsphot sauce
- 1 ¼ tspkosher salt
- ½ tspblack pepper
- ¼ cchopped scallions
from 2 scallions
- ¼ cchopped fresh flat-leaf parsley
- hot cooked long-grain white rice
Directions
- 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
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.
Shrimp Étouffée
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Ratings & Reviews
Based on 9 ratings
Rating Breakdown
About this Recipe
Craving a taste of classic Louisiana comfort right in your own kitchen? This authentic Shrimp Étouffée recipe brings that rich, savory experience to your dinner table in just over an hour, promising a satisfying meal that feels both special and achievable.
What makes this Étouffée truly special is its foundation: a rich, flavorful roux built from butter and all-purpose flour, combined with the traditional "holy trinity" of yellow onion, celery, and bell peppers. This creates a deeply satisfying base that cradles tender shrimp and delivers an unparalleled depth of flavor, making it stand out from everyday weeknight meals.
Expect a robust and aromatic dish with a velvety, well-seasoned sauce that clings beautifully to succulent shrimp. The medley of bell peppers and onions provides a gentle sweetness, perfectly balanced by a hint of heat from hot sauce. Served generously over hot, long-grain white rice and finished with fresh scallions and parsley, each spoonful offers a harmonious blend of textures and tastes. This is a hearty, comforting entrée that will leave you feeling completely nourished.
- To customize your Étouffée, feel free to adjust the amount of hot sauce to achieve your desired level of spice. A little extra can add a bold kick, while reducing it creates a milder dish. Experiment with different types of hot sauce for varied flavor profiles. You can also serve it with various kinds of crusty bread to soak up every last drop of the rich sauce.
This classic Étouffée is perfect for a comforting family dinner or a cozy gathering with friends. Serve it steaming hot with a dash more hot sauce and plenty of crusty bread on the side for an authentic Louisiana experience.