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Classic Shrimp Étouffée
Traditional dish · Cajun/Creole
A rich and flavorful traditional Shrimp Étouffée, featuring a dark roux, tender shrimp, and the holy trinity of Cajun cooking. Served over rice.
Ingredients
- Shrimp2 pounds, peeled and deveined
- Butter1 cup
- All-purpose flour1 cup
- Yellow onion2 cups, finely chopped
- Green bell pepper1 cup, finely chopped
- Celery1 cup, finely chopped
- Garlic4 cloves, minced
- Chicken or seafood stock4 cups
- Worcestershire sauce2 tablespoons
- Cayenne pepper1 teaspoon
- Saltto taste
- Black pepperto taste
- Gumbo filé powder2 tablespoons (optional, for thickening and flavor)
- Fresh parsleyfor garnish
- Cooked white ricefor serving
Steps
- 1
In a heavy-bottomed pot or Dutch oven, melt butter over medium heat. Gradually whisk in flour to create a roux. Cook, stirring constantly, until the roux reaches a dark chocolate color (about 30-45 minutes). Be careful not to burn it.
- 2
Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the roux. Cook until softened, about 8-10 minutes.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Gradually whisk in the stock, ensuring no lumps form. Bring to a simmer.
- 5
Stir in Worcestershire sauce, cayenne pepper, salt, and black pepper.
- 6
Add the shrimp to the simmering étouffée. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- 7
If using, stir in the gumbo filé powder just before serving. This will thicken the sauce and add a unique flavor.
- 8
Serve hot over cooked white rice, garnished with fresh parsley.
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