Smoky Cajun Shrimp Étouffée

Cajun cuisine is a vibrant tapestry of flavors and traditions, and among its standout dishes is the beloved Shrimp Étouffée. Originating in Louisiana, this dish encapsulates the essence of Cajun cooking with its rich, smokey flavors, hearty ingredients, and comforting presentation. Shrimp Étouffée, which translates to "smothered," features succulent shrimp enveloped in a velvety sauce made from a carefully crafted roux, fresh vegetables, and a medley of spices that are the hallmark of Southern cooking.

Discover the rich flavors of Smoky Cajun Shrimp Étouffée, a classic dish from Louisiana that’s both comforting and delicious. This recipe features succulent shrimp smothered in a velvety sauce made with a smoky roux, fresh vegetables, and a blend of spices characteristic of Cajun cooking. Perfect for busy weeknights or special gatherings, this dish is easy to prepare and can be customized with different proteins or seasonal veggies. Enjoy a wholesome taste of the South!

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Ingredients

1 lb large shrimp, peeled and deveined

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, finely chopped

1 bell pepper (red or green), finely chopped

2 stalks celery, finely chopped

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

2 cups seafood stock or chicken broth

2 teaspoons Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon Worcestershire sauce

1 bay leaf

Salt and freshly ground black pepper, to taste

1/4 cup green onions, sliced (for garnish)

1/4 cup fresh parsley, chopped (for garnish)

4 cups cooked white rice (for serving)

Instructions

Make the Roux: In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour. Cook the roux, stirring continuously, for about 20-30 minutes or until it turns a deep brown color, similar to chocolate, being careful not to burn it.

Sauté the Vegetables: Add the chopped onion, bell pepper, and celery (the holy trinity of Cajun cooking) to the roux. Cook for about 5-7 minutes, stirring frequently, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.

Add the Liquids: Stir in the diced tomatoes (with their juice), seafood stock (or chicken broth), Cajun seasoning, smoked paprika, Worcestershire sauce, bay leaf, salt, and pepper. Bring the mixture to a simmer.

Cook the Shrimp: Once the étouffée is simmering, add the shrimp to the pot. Cook for about 5-7 minutes, or until the shrimp are pink and opaque. Taste and adjust the seasoning, if necessary.

Finish and Serve: Remove the bay leaf and discard. Serve the smoky Cajun shrimp étouffée over a generous portion of cooked white rice. Garnish with sliced green onions and chopped parsley.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4