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Shrimp Etouffee

  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 4 1x

DESCRIPTION

This classic Cajun dish is a fantastic shrimp recipe full of rich flavor. And it’s fun to make! You get to toast shrimp shells and make a dark roux!


Ingredients

Scale
  • 1 Tbsp. and 1 tsp. olive oil
  • 12 oz. deveined shrimp, with shells on
  • 1 and 1/2 cup chicken broth
  • 3 Tbsp. butter
  • 4 Tbsp. flour
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup diced celery
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1/41/2 tsp. cayenne pepper – depending on the desired spice level
  • 1/2 tsp. black pepper
  • 3/4 cup drained, diced tomatoes
  • about 4 dashes pepper sauce (like Tabasco)
  • about 4 dashes Worchestchire sauce
  • 2 cups cooked rice

Instructions

  1. Heat one teaspoon of the olive oil in a small saucepan over medium heat.
  2. Peel the shrimp placing the shells in one bowl and the shrimp in another. Set the shrimp aside.
  3. Once the oil is hot, add the shells to the pan, and saute for 2 minutes. Add in chicken stock. This step reinforces the shrimp flavor in the dish.
  4. In a large skillet, heat the remaining olive oil and the butter over medium heat.
  5. Once hot, add the flour and cook for 4-5 minutes, or until the mixture is just darker than peanut butter and smells nutty.
  6. Add the chopped onion, chopped bell pepper, chopped celery, salt, paprika, oregano, garlic powder, cayenne and black pepper. Mix well and saute for about 7 minutes, or until the vegetables are soft.
  7. Add the diced tomatoes, pepper sauce, and Worchestchire. Mix well.
  8. Set a fine mesh strainer over the skillet and pour the shell infused stock into the mixture, straining out the shells.
  9. Cook for another 10 minutes so the mixture can reduce by about half.
  10. Add the shrimp and cook for 6 minutes, flipping the shrimp so both sides can cook halfway through.
  11. Serve over cooked rice.