Shrimp Étouffée

Name: Shrimp Étouffée
Prep time: 15 min
Cook time: 31 min
Total time: 46 min
Cuisine: American
Ingredients: 10½ oz White Rice; 1 tsp Salt; 2 tbsp Butter; ¼ cup All-Purpose Flour; 1 Onion; 1 Bell Pepper; 2 Celery; 3 cloves Garlic; 2 tsp Cajun Seasoning; 2 cups Chicken Broth; 1 tsp Worcestershire Sauce; 1½ lb Shrimp; 2 Scallions

By Eatpace

Shrimp simmer in a buttery Cajun roux sauce with onion, bell pepper, and celery, then are spooned over rice. The sauce cooks while the rice is on the stove.

Total: 46 min; 15 prep · 31 cook
Serves: 4; Scale it below
Calories: 530; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Shrimp étouffée with chopped vegetables and scallions served over white rice.

46 min

Method

7 steps 15 min prep · 31 min cook

Cook

Step 1. Bring White Rice, Water, and half the Salt to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes. Take off the heat and let stand, covered, for 5 minutes; fluff with a fork.
Step 2. Meanwhile, melt Butter in a large, deep skillet over medium heat. Stir in All-Purpose Flour and cook, stirring constantly, until the roux is the color of peanut butter, about 7 minutes.
Step 3. Stir in Onion, Bell Pepper, and Celery. Cook over medium heat, stirring often, until softened, about 6 minutes.
Step 4. Add Garlic and Cajun Seasoning; stir until fragrant, about 30 seconds.
Step 5. Gradually stir in Chicken Broth, scraping the bottom of the skillet. Add Worcestershire Sauce and the rest of the Salt; simmer over medium-low heat until the sauce lightly coats a spoon, about 8 minutes.
Step 6. Add Shrimp and simmer gently, stirring occasionally, until pink and opaque throughout, about 4 minutes. Taste the sauce and adjust the seasoning if needed.

Finish & serve

Step 7. Spoon the étouffée over the rice and scatter Scallions on top.

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Tips

Good to know

Keep stirring the roux and lower the heat if it darkens too quickly; start over if it smells burnt.

Swap it

Use low-sodium vegetable stock in place of chicken stock if that's what you have.

Leftovers

Refrigerate leftovers promptly and reheat gently until hot, adding a splash of water if the sauce thickens.

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