Indulge in the flavors of the South with this authentic and flavorful shrimp étouffée recipe. This classic dish hails from Louisiana and is made with succulent shrimp cooked in a rich and spicy tomato-based sauce. Serve it over a bed of fluffy white rice for a satisfying and comforting meal that will transport you straight to the bayou. With a total preparation time of 45 minutes, you can easily whip up this hearty and satisfying dish for your next family dinner or gathering with friends.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- Cooked white rice, for serving
Directions
- Melt the butter in a large skillet over medium heat.
- Add the flour to the skillet and stir constantly for 10-15 minutes until the mixture turns brown and develops a nutty aroma. This is known as making a roux.
- Add the diced onion, bell pepper, celery, and garlic to the skillet. Cook for 5-7 minutes until the vegetables are softened.
- Stir in the diced tomatoes, chicken broth, Worcestershire sauce, hot sauce, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper.
- Bring the mixture to a simmer and cook for an additional 10 minutes, stirring occasionally.
- Add the shrimp to the skillet and cook for 5-7 minutes until they turn pink and are cooked through.
- Remove the bay leaf from the skillet and stir in the chopped parsley.
- Serve the shrimp étouffée over a bed of cooked white rice.
- Enjoy your delicious and authentic shrimp étouffée!
