Shrimp Étouffée
Shrimp Étouffée is a classic Cajun/Creole dish that I have enjoyed at restaurants, read lots about with its “trinity” and roux, but surprisingly had never made at home. This version, from The Washington Post Wednesday, January 15, 2021 Food section was straightforward and delicious. Creole seasoning might be the only item not found in your pantry and if that’s the case, a quick google will let you know that a combination of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt will do you right. Obviously a lot of ingredients for just one teaspoon but whether you choose to make the blend or buy, it is an important component to the dish and will keep on your spice shelf for repeat uses.
And by the way, I realize that I should have posted this recipe for Shrimp Étouffée during Mardi Gras so that you could have enjoyed it on Fat Tuesday. My bad. But please give it a try this Tuesday or even Friday if you observe Lent. Enjoy!
Shrimp Étouffée
Ingredients
- 1/2 c olive oil
- 3 medium cloves garlic minced (about 1 Tbls)
- 1 large white onion finely diced
- 1 stalk celery finely diced
- 1/4 c diced red bell pepper
- 3 scallions, white and green parts, finely diced plus more for garnish (optional)
- 2 Tbls chopped fresh parsley plus more for garnish (optional)
- 3 Tbls unsalted butter
- 3 Tbls all-purpose flour
- 1.5 lbs peeled, deveined medium or large shrimp thawed if frozen
- 1/4 tsp cayenne pepper or more as needed
- 1 tsp Creole seasoning or more as needed
- cooked white or brown rice for serving
Instructions
- In a Dutch oven or deep-sided pot over medium-high heat, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the onion, celery, bell pepper, scallion and parsley. Cook, stirring, until softened and with the onions just beginning to get translucent, about 10 minutes. Remove from the heat.
- In a small pot over medium heat, melt the butter. Add the flour and stir until smoth. Cook, stirring constantly, until the roux darkens to a light brown color, about 5 minutes. Remove pot from the heat and continue stirring. The roux will darken off the heat.
- Add the roux to the vegetables and stir until fully incorporated.
- Return the Dutch oven to medium heat. Add the shrimp, cayenne and Creole seasoning and stir to combine. Cover and simer, stirring occasionally, until shrimp curl, turn pink and are cooked through, about 10 minutes. (The cooking time will vary with the shrimp size).*
- Taste and season with more cayenne and Creole seasoning, if desired.** Sprinkle with additional chopped scallions or parsley, if desired, and serve over cooked rice.