Here’s a classic recipe for Cajun Shrimp Étouffée, a rich, flavorful dish with shrimp smothered in a seasoned roux-based sauce, typically served over rice. It’s a staple in Creole and Cajun cuisine, especially in Louisiana. The dish is relatively easy to make and packs a punch of savory flavors with a bit of spice.
Ingredients:
For the Étouffée:
- 1 lb shrimp, peeled and deveined (tail on or off, as preferred)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped (green or red)
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (optional, depending on preference for a more soupy texture)
- 2 cups chicken broth (or seafood stock)
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp thyme (dried or fresh)
- 1/2 tsp oregano (optional)
- 1/2 tsp cayenne pepper (adjust to desired spice level)
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce (like Tabasco, optional)
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
- Cooked white rice (for serving)
Instructions:
1. Make the Roux:
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Once melted, add the flour and whisk constantly. Continue to cook for about 5-7 minutes, stirring constantly, until the roux turns a golden brown color (like peanut butter). Be careful not to let it burn.
2. Sauté the Vegetables:
- Add the chopped onion, bell pepper, and celery to the skillet with the roux. Sauté the vegetables for about 5 minutes, until they soften and begin to caramelize.
- Add the garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
3. Add the Liquid and Seasonings:
- Stir in the chicken broth, diced tomatoes (if using), Cajun seasoning, paprika, thyme, oregano, and cayenne pepper. Bring the mixture to a simmer.
- Reduce the heat to low and allow the sauce to simmer for about 10-15 minutes, letting the flavors meld together. Stir occasionally and adjust seasoning with salt, pepper, Worcestershire sauce, and hot sauce.
4. Cook the Shrimp:
- Add the shrimp to the sauce and stir. Cook for about 4-6 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.
5. Finish and Garnish:
- Once the shrimp are cooked, taste the sauce and adjust seasonings if needed.
- Serve the shrimp étouffée over a bed of warm white rice. Garnish with freshly chopped parsley and green onions.
Tips:
- Rice: Long-grain white rice is typically used to serve the étouffée, as it soaks up the sauce well.
- Spice level: Adjust the amount of cayenne pepper and hot sauce based on your preferred spice tolerance. You can always add more later.
- Variations: While shrimp is the classic choice, you can substitute with crawfish, chicken, or even a mix of seafood.
- Thicker sauce: If you prefer a thicker sauce, let it simmer a bit longer to reduce. For a thinner consistency, add more broth or stock.
This Cajun Shrimp Étouffée is perfect for a comforting weeknight dinner or for a special occasion when you want to bring the flavors of Louisiana to your kitchen!