Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6
Calories: 273kcal
Equipment
- Large skillet or Dutch oven
Ingredients
- 1 ½ pounds medium shrimp peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 small onion chopped
- ½ cup green bell pepper chopped
- 2 celery ribs chopped
- ¼ teaspoon dried thyme leaves
- 4 garlic cloves minced
- 3 cups chicken broth
- 2 cups fresh tomatoes diced
- 3 tablespoons Worcestershire sauce
- 2 bay leaves
- Salt and black pepper to taste
- ¼ cup green onions sliced
- ¼ cup fresh parsley chopped
- Juice of ½ lime
Instructions
- Season the shrimp evenly with Cajun seasoning and set aside.1 ½ pounds medium shrimp, 1 tablespoon Cajun seasoning
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and cook for about 2 minutes, just until pink. Remove shrimp from the pan and set aside.1 tablespoon vegetable oil
- Reduce heat to medium and add the butter to the same pan. Once melted, whisk in the flour. Cook, stirring constantly, for 6 to 8 minutes, until the roux turns a deep peanut-butter color.⅓ cup butter, ⅓ cup all-purpose flour
- Add the onion, bell pepper, celery, thyme, and garlic. Cook for 3 to 4 minutes, stirring often, until the vegetables begin to soften.1 small onion, ½ cup green bell pepper, 2 celery ribs, ¼ teaspoon dried thyme leaves, 4 garlic cloves
- Gradually whisk in the chicken broth, stirring constantly to create a smooth sauce.3 cups chicken broth
- Stir in the diced tomatoes, Worcestershire sauce, and bay leaves. Bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes, until slightly thickened. Season with salt and black pepper to taste.2 cups fresh tomatoes, 3 tablespoons Worcestershire sauce, 2 bay leaves, Salt and black pepper
- Stir in the green onions, parsley, lime juice, and the cooked shrimp along with any accumulated juices. Cook for 2 to 3 minutes, just until the shrimp are heated through.¼ cup green onions, ¼ cup fresh parsley, Juice of ½ lime
- Remove bay leaves and serve hot over steamed rice.
Notes
I've got a few tips to help you make the best Shrimp Etouffee.
Use fresh shrimp: Fresh or high-quality frozen shrimp make a big difference in texture and flavor, unlike previously frozen shrimp that have been sitting around. Stirring them back in toward the end keeps them tender and from overcooking and turning rubbery.
Don't rush the roux: Stir continuously for the full 6 to 8 minutes until it reaches that deep peanut-butter color because that's where all the nutty flavor comes from.
Whisk in the broth slowly: Add the chicken broth gradually while whisking to prevent lumps from forming in the sauce.
Simmer uncovered for the best texture: Let the sauce simmer uncovered so it reduces slightly and thickens without becoming gummy or overly thick.
Adjust the heat level: Add paprika for a milder smoky flavor, cayenne pepper for more kick, white pepper for a sharper bite, or a few dashes of hot sauce at the end if you want extra heat without changing the flavor profile.
Store properly: If you can, store the shrimp and sauce separately in the fridge for up to 3 days, then add the shrimp fresh when you reheat so they don't get tough or mushy. To freeze, it's best to do so without the shrimp for up to 3 months and thaw before reheating.
Nutrition
Calories: 273kcal | Carbohydrates: 14g | Protein: 26g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 212mg | Sodium: 770mg | Potassium: 629mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1620IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 2mg
Tried this recipe?Let us know how it was!