Description
This traditional shrimp étouffée features a rich, flavorful sauce and the holy trinity of Cajun cooking: onions, celery, and bell peppers.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 4 cups cooked rice
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the diced onion, celery, and bell pepper (the trinity) and sauté until softened.
- Sprinkle in the flour and stir constantly for about 5 minutes, creating a roux.
- Gradually add the chicken broth, stirring to keep the mixture smooth.
- Stir in the Worcestershire sauce, Cajun seasoning, garlic powder, onion powder, salt, and pepper.
- Add the shrimp and cook until they turn pink, about 5 minutes.
- Serve over cooked rice.
Notes
- This dish is best served hot and can be garnished with parsley.
- For added heat, include diced jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg