Shrimp Etouffee Recipe

🧂 Ingredients

• 3 tablespoons peanut or vegetable oil (+ more if needed)
• 3 tablespoons flour
• 1 green bell pepper

  chopped (or use jalapenos for a spicier version)
• 1 medium onion

  chopped (scraps reserved)
• 2 celery stalks

  chopped (scraps reserved)
• 3 cloves garlic

  chopped
• 2-1/2 cups chicken or seafood stock
• 15 ounces diced tomato

  canned or fresh, with juices
• 1 tablespoon Creole seasonings + 1 teaspoon divided

  (or use Cajun Seasonings + extra as desired)
• 1 teaspoon dried thyme

  or use fresh
• 1 tablespoon Worcestershire

  (optional - I love it)
• 1 tablespoon hot sauce

  plus more to taste
• Salt and pepper to taste
• 1 pound shrimp

  peeled and deveined
• 2 cups cooked white rice

  (or grits)
• Fresh chopped parsley, spicy red chili flakes

Instructions

• 1 Heat a large pot or large pan to medium heat. Add 3 tablespoons peanut or
  vegetable oil along with 3 tablespoons flour. Stir to form a paste. This is your
  roux.
• 2 Stir the roux continuously for 10-12 minutes, until it darkens to a light brown
  color the color of peanut butter. Do not stop stirring or the roux can burn.
• 3 Add the peppers, onion and celery. Stir and cook it down for 5 minutes to
  soften.
• 4 Add the tomatoes and garlic and cook another minute.
• 5 Stir in the stock, Creole seasonings, thyme, Worcestershire sauce, hot sauce,
  and salt and pepper. Bring to a boil, then reduce heat and simmer at least 20
  minutes to let the flavors develop. You can simmer longer if you'd like.
• 6 While the sauce is simmering, heat 1 tablespoon oil in a pan to medium heat.
  Lightly season the shrimp with salt and pepper, then cook them 2-3 minutes per
  side, or until cooked through. (Alternatively, you can tuck the shrimp into the
  simmering sauce and let it cook in the sauce for 5 minutes.)
• 7 Spoon the sauce over white rice (or grits) and top with shrimp.
• 8 Garnish and serve.

Nutrition Info