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Creamy Shrimp Étouffée
Creamy Shrimp Étouffée
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Shrimp cooked in Cajun holy trinity tomato sauce for a classic étouffée.
Ingredients:
  • 0.5 cup salted butter
  • 0.5 cup all-purpose flour
  • 1.25 cups chopped celery
  • 1 cup chopped green pepper
  • 1 small onion, minced
  • 0.5 cup chopped green onions
  • 1 (14.5 ounce) can seafood stock
  • 1 cup water
  • 1 tablespoon tomato powder
  • 1 teaspoon Cajun seasoning
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 pounds frozen shrimp, deveined and tails removed
Instructions:
  • In a large, heavy skillet, melt butter until it sizzles. Sprinkle in flour and cook over low heat until golden brown like caramel, stirring for about 20 minutes. Toss in celery, green pepper, and onion until they're well coated. Pour in stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring it all to a boil.
  • Simmer sauce covered for 30 minutes. Remove bay leaf. Add shrimp and cook until heated through, about 5 minutes.

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