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Shrimp Étouffée: 1 Classic Cajun Stew

Shrimp Étouffée
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A classic Cajun shrimp étouffée recipe, perfect for Mardi Gras or any time you crave a comforting and flavorful stew. This dish brings a taste of Louisiana right to your kitchen.

Ingredients

Scale
  • 1/2 cup butter
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups shrimp or seafood stock
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 cup chopped fresh parsley
  • Cooked white rice, for serving

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery. Cook until softened, about 8-10 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux.
  4. Gradually whisk in the shrimp stock until smooth.
  5. Stir in Cajun seasoning, thyme, and cayenne pepper (if using). Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  6. Add the shrimp to the pot. Cook for 5-7 minutes, or until the shrimp are pink and cooked through. Do not overcook.
  7. Stir in fresh parsley.
  8. Serve hot over cooked white rice.

Notes

  • For a spicier étouffée, increase the cayenne pepper.
  • You can also add a tablespoon of Creole mustard for extra flavor.
  • This recipe is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://delishdiarist.com/shrimp-etouffee-cajun-stew-recipe/