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Welcome to a culinary journey through the heart of Louisiana with a delightful recipe for Smoky Cajun Shrimp Étouffée. This dish, rich in flavor and steeped in history, embodies the spirit of Cajun cooking, offering a perfect blend of spices, fresh seafood, and a touch of Southern hospitality. Étouffée, which translates to "smothered" in French, typically features shrimp or crawfish as its star ingredient, enveloped in a thick, flavorful sauce made from a dark roux and a medley of vegetables.

Smoky Cajun Shrimp Étouffée

Experience the rich flavors of Louisiana with this Smoky Cajun Shrimp Étouffée recipe. This traditional dish features shrimp smothered in a thick sauce made from a deep brown roux, the holy trinity of onions, bell peppers, and celery, along with vibrant spices. Perfect for both seasoned chefs and beginners, this dish invites you into the heart of Cajun cooking traditions, offering a taste that warms the soul and brings people together. Try it with rice or crusty bread!
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Ingredients
  

1 pound large shrimp, peeled and deveined

¼ cup unsalted butter

¼ cup vegetable oil

1 cup chopped onion

¾ cup chopped green bell pepper

¾ cup chopped celery

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chiles

2 tablespoons Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon dried thyme

½ teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

¼ teaspoon black pepper

3 cups seafood stock (or chicken broth)

¼ cup all-purpose flour

2 green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Cooked white rice (for serving)

Instructions
 

Make the Roux: In a large heavy-bottom pot or Dutch oven, melt the butter and oil over medium heat. Stir in the flour and cook, stirring constantly, until the mixture turns a deep, golden brown color (about 15-20 minutes). This is your roux.

    Sauté the Vegetables: Add the chopped onion, bell pepper, and celery (the holy trinity of Cajun cooking) to the roux. Cook until the vegetables soften, about 5 minutes. Then stir in the minced garlic and cook for an additional minute until fragrant.

      Add Tomatoes and Seasonings: Pour in the diced tomatoes (with their juices), Cajun seasoning, smoked paprika, thyme, cayenne pepper, salt, and black pepper. Stir well to combine and let it simmer for about 5 minutes.

        Incorporate Stock: Gradually whisk in the seafood stock, ensuring there are no lumps from the roux. Bring the mixture to a gentle simmer and cook for about 10 minutes, until it thickens slightly.

          Cook the Shrimp: Add the shrimp to the pot and cook for 4-5 minutes, or until they turn pink and opaque. Stir gently to coat the shrimp evenly in the sauce.

            Final Adjustments: Taste the étouffée and adjust seasoning if necessary. If you want more heat, feel free to add additional cayenne or more Cajun seasoning.

              Serve: Spoon the smoky Cajun shrimp étouffée over a bed of cooked white rice. Garnish with chopped green onions and parsley for a fresh touch.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6