Cajun Delight: Shrimp Étouffée

Shrimp Étouffée is a classic Cajun dish that blends the rich flavors of the Gulf with the spicy kick of Louisiana seasoning. Originating from the French word ‘étouffer’, which means ‘to smother’, this dish involves cooking shrimp in a delicious sauce made from a roux, vegetables, and spicy Cajun seasonings. Perfect for anyone looking to delve into Southern cooking, this recipe will guide you through the process step by step.

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons Creole seasoning
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 medium onion, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 can (14 ounces) crushed tomatoes
• 2 teaspoons Worcestershire sauce
• Hot sauce to taste
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 3 green onions, sliced
• Cooked white rice for serving

Instructions:

1. In a bowl, toss the shrimp with Creole seasoning and set aside to marinate.
2. In a large pot or Dutch oven, melt the butter over medium heat. Sprinkle in the flour to create a roux, stirring continuously for about 4 minutes or until it turns a light brown color.
3. Add the onion, bell pepper, and celery to the roux, and cook until the vegetables are softened, about 5 minutes.
4. Stir in the garlic and cook for another minute, making sure it doesn’t burn.
5. Slowly pour in the chicken broth, stirring constantly to avoid lumps. Then, add the crushed tomatoes, Worcestershire sauce, and hot sauce. Allow the mixture to simmer on low heat for about 20 minutes, or until it thickens slightly.
6. Add the seasoned shrimp to the pot, and cook until they are pink and cooked through, about 5-6 minutes.
7. Taste and adjust seasoning with salt and pepper, as needed.
8. Remove from heat and garnish with chopped parsley and green onions.
9. Serve the shrimp éouffée over cooked white rice.

Tips:

• For extra flavor, you can add a bay leaf to the sauce while it’s simmering.
• If the sauce is too thick, add a bit more chicken broth to reach the desired consistency.
• To add smokiness, consider adding a small amount of smoked paprika to your Creole seasoning.
• For best results, use fresh shrimp and make sure to devein them properly.

There you have it—a savory and hearty Shrimp Étouffée that’s sure to impress your guests. With a little patience and the right ingredients, you can bring the flavor of Cajun country into your home. Bon appétit!