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Easy Shrimp Étouffée Recipe

Print Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Cajun, Louisiana, Seafood
Calories 635 kcal

Equipment

  • Vegetable Chopper
  • Skillet
  • Measuring Cup and Spoons

Ingredients
  

  • 2 cups Chopped onion
  • 1 cup Chopped green bell pepper
  • 1/2 cup Chopped celery
  • 1/4 cup Sliced green onion
  • 32 ounces Seafood stock
  • 16 ounces Frozen Shrimp tails Peeled and Deveined thawed
  • 1 tbsp Minced garlic
  • 1 tsp Salt
  • 1 tsp Cayenne Pepper
  • 1/2 cup Salted butter
  • 1/2 cup Flour

Instructions
 

  • Chop vegetables and set aside to have available
  • Melt butter in a skillet
  • Add flour to the skillet
  • Continuously stir butter and flour mixture together for four minutes or until caramel color or peanut butter color. Watch the video if needed for color match.
  • Add vegetables to the skillet as soon as the roux (flour and butter mixture) has turned caramel/peanut butter color or the roux will burn. The vegetables will cool the roux and stop it from burning.
  • Sauté for eight minutes or until the vegetables are wilted
  • Add the garlic and stir into the vegetables
  • Pour in the seafood stock and stir until fully incorporated into the vegetable/roux mixture. Add cayenne and salt.
  • Stir and bring to a slow boil. Reduce heat, cover and let simmer for 15 minutes
  • Add green onions and thawed or fresh shrimp tails, peeled and deveined. Stir, cover and continue to simmer for another 15 minutes
  • Serve over cooked rice. And enjoy!
Keyword Cajun, easy, Etoufee, frozen, Louisiana, New Orleans, Recipe, shrimp