Shrimp Étouffée

Total Time Prep: 15 min. Cook: 70 min.
Yield 6 servings
Test Kitchen Approved
Shrimp étouffée is a New Orleans staple with a rich sauce, thickened by an nutty brown roux. Tomatoes bring a bit of Creole flavor to this Cajun dish.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 cup canola oil
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 can (15 ounces) tomato sauce
  • 1 cup seafood stock or chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • Hot cooked rice
  • Thinly sliced green onions

Directions

  1. In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
  2. Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  3. Stir in shrimp; cover and cook until shrimp turn pink, about 5 minutes . Serve with rice, garnish with green onions.

Nutrition Facts

1 cup: 330 calories, 21g fat (2g saturated fat), 138mg cholesterol, 694mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 21g protein.

Étouffée is a creole seafood and rice dish that’s smothered in a rich sand flavorful sauce. This shrimp étouffée is comforting and homey with just the right amount of kick. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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