Shrimp Étouffée
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Green onions, sliced (for garnish)
- Cooked rice (for serving)
Instructions:
- Make the Roux: In a large skillet, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture is a deep brown color (about 15-20 minutes).
- Add Vegetables: Stir in the chopped onion, bell pepper, and celery. Cook for about 5 minutes until the vegetables are soft. Add the minced garlic and cook for an additional minute.
- Add Liquid Ingredients: Gradually pour in the chicken broth and diced tomatoes. Stir well to combine and bring the mixture to a simmer.
- Season and Add Shrimp: Stir in the Cajun seasoning, salt, and pepper. Add the shrimp and cook for about 5-7 minutes until the shrimp are pink and cooked through.
- Serve: Serve the shrimp étouffée over cooked rice and garnish with sliced green onions.
Notes:
Feel free to adjust the spice level by adding more or less Cajun seasoning. You can also add other seafood, such as crab or crawfish, for a mixed seafood étouffée.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Carbohydrates | 25g |
| Protein | 20g |
User Reviews:
Lisa M.: "This étouffée is full of flavor and reminds me of my trip to New Orleans!"
David R.: "A comforting dish that is perfect for a cozy dinner. Will definitely make again!"