Best Cajun Shrimp Etouffee (Print)
Tender shrimp simmered in rich, spicy sauce with rice and herbs. A Southern favorite for gatherings or weeknights.
# Ingredients:
→ Seafood
01 -
450 g medium shrimp, peeled and deveined
→ Base and Aromatics
02 -
2 tablespoons unsalted butter
03 -
1 medium onion, diced
04 -
1 green bell pepper, diced
05 -
2 celery ribs, diced
06 -
3 cloves garlic, minced
→ Thickener and Seasonings
07 -
2 tablespoons all-purpose flour
08 -
1 teaspoon Cajun seasoning
09 -
0.25 teaspoon cayenne pepper
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Liquids and Sauces
12 -
240 ml chicken broth
13 -
1 can (410 g) diced tomatoes, drained
14 -
2 tablespoons tomato paste
15 -
2 bay leaves
16 -
120 ml heavy cream
→ For Serving and Garnish
17 -
Cooked white rice
18 -
Chopped fresh parsley or green onions
# Steps:
01 -
Melt the butter in a large pan over medium heat until foaming.
02 -
Add the diced onion, green bell pepper, and celery. Cook for 3 to 4 minutes until softened.
03 -
Stir in the minced garlic and cook for 1 minute until fragrant.
04 -
Sprinkle in Cajun seasoning and cayenne pepper, mix, then add flour and stir to coat the vegetables evenly. Cook for 1 to 2 minutes, stirring, to eliminate any raw flour taste.
05 -
Gradually pour in chicken broth while stirring constantly to prevent lumps.
06 -
Stir in the drained diced tomatoes, tomato paste, and bay leaves. Bring to a simmer.
07 -
Lower the heat and simmer for 10 minutes to meld flavours.
08 -
Add the shrimp and cook for 5 to 6 minutes, or until shrimp turn pink and opaque.
09 -
Remove bay leaves. Stir in heavy cream and season generously with salt and black pepper to taste.
10 -
Ladle the shrimp étouffée over cooked white rice and garnish with chopped parsley or green onions.
# Additional Notes:
01 -
For optimal texture, avoid overcooking the shrimp to ensure they remain tender and juicy.