Cajun Shrimp Étouffée
Ingredients:
1 pound shrimp, peeled and deveined
2 tablespoons Creole seasoning
3 tablespoons unsalted butter
1 large onion, finely chopped
1 green bell pepper, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups shrimp stock or chicken stock
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Salt and pepper to taste
1/2 cup green onions, chopped
2 tablespoons fresh parsley, chopped
Directions:
Season the shrimp with 1 tablespoon of Creole seasoning.
In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.
Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux.
Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil.
Reduce heat to low and simmer for 15 minutes.
Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through.
Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4 servings
