SHRIMP ETOUFFEE

by

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Servings: 4

My husband surprised me with my favourite Shrimp Etouffee. It’s one of the most comforting dishes, super delicious with a combination of Cajun and Creole dishes of shrimp in a thick and rich roux gravy. A restaurant-quality dish that is super hard to miss!

INGREDIENTS

  • 1 lb shrimp, shelled and deveined
  • 4 tbsp butter
  • 2 c. chicken broth
  • 1 c. tomato, diced
  • 1/2 c. celery, diced
  • 1 c. onion, diced
  • 4 cloves garlic, chopped
  • 1 tsp thyme, chopped
  • 1 tbsp creole seasoning
  • 1/2 c. bell pepper, diced
  • hot sauce to taste
  • 4 tbsp flour (or rice flour)
  • 2 tbsp butter
  • 2 tbsp lemon juice (1/2 lemon)
  • 1 tbsp Worcestershire sauce
  • 1/4 c. parsley, chopped
  • 1/4 c. green onions, sliced
  • salt and pepper to taste

INSTRUCTIONS

Step 1: In a large saucepan, cook the butter over medium heat until it begins to brown. Then, sprinkle the flour while stirring constantly. Simmer for about 10 to 20 minutes or until dark brown, stirring often.

Step 2: In the meantime, bring the chicken broth with the shrimp shells to a boil. Once boiling, decrease the heat and simmer for about 10 minutes. Then, strain the solids and set them aside.

Step 3: To the roux, add the onion, celery, and peppers. Cook for about 8 to 10 minutes until tender. Then, add the garlic along with the thyme and cook for a minute more.

Step 4: Add the broth, tomatoes, creole seasoning, and Worcestershire sauce. Stir and continue to simmer for additional 20 minutes.

Step 5: Now, add the shrimp and cook for another 5 minutes until done. To taste, season with hot sauce, salt, and pepper.

Step 6: Stir in the butter, lemon juice, green onion, and parsley. Serve the shrimp etouffee over cooked rice. Enjoy!

One-Pan:

Simply add a cup of rice and 2 cups broth/water (8 oz pasta and 2 1/4 cups broth or water) to the sauce in step 4 to make this a one-pan meal. Cover the pan and simmer for about 20 minutes until cooked or 12 minutes for pasta.

Slow Cooker:

Do steps 1 and optionally, step 2. Then, put everything in a slow cooker except the shrimp, butter, lemon juice, green onions, and parsley. Set to cook for 6 to 10 hours on low or 2 to 4 hours on high. Add the shrimp and continue to cook for additional 10 minutes before stirring in the butter, lemon juice, green onions, and parsley.