Description
A rich and flavorful Cajun Shrimp Etouffee recipe that combines tender shrimp with a savory, creamy sauce made from sautéed vegetables, Cajun spices, and a touch of heavy cream. Perfectly spiced and comforting, this dish captures the essence of classic Louisiana cuisine.
Ingredients
Scale
Shrimp
- 1 lb shrimp (medium, peeled and deveined)
Vegetables and Seasonings
- 1 onion (diced)
- 1 green bell pepper (diced)
- 2 celery ribs (diced)
- 3 cloves garlic (minced)
- 1 tsp Cajun seasoning
- ¼ tsp cayenne pepper
- 2 bay leaves
- Salt and pepper to taste
Stocks and Sauces
- 1 cup chicken broth
- 1 can diced tomatoes (drained)
- 2 tbsp tomato paste
- ½ cup heavy cream
Other
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- Prepare the base: In a large pan, melt the butter over medium heat to create a flavorful base for the etouffee.
- Sauté vegetables: Add the diced onion, green bell pepper, and celery to the pan. Cook for 3-4 minutes until the vegetables are soft and aromatic.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Season: Sprinkle the Cajun seasoning and cayenne pepper over the vegetables, stirring to evenly coat and release the spices’ flavors.
- Create a roux: Add the flour to the pan, stirring constantly to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste.
- Incorporate liquids: Slowly pour in the chicken broth while stirring continuously to prevent lumps and create a smooth sauce.
- Add tomatoes and simmer: Stir in the diced tomatoes, tomato paste, and bay leaves. Bring the mixture to a simmer, letting it develop flavors.
- Simmer gently: Reduce heat to low and allow the sauce to simmer for about 10 minutes to thicken.
- Cook shrimp: Add the shrimp to the pan and cook for 5-6 minutes until they turn pink and are cooked through.
- Remove bay leaves: Take out the bay leaves before finishing the dish to avoid any bitterness.
- Finish with cream: Stir in the heavy cream and season with salt and pepper to taste for a rich, creamy finish.
- Serve: Serve the etouffee over cooked rice and garnish with chopped parsley or green onions if desired.
Notes
- You can adjust the cayenne pepper according to your preferred spice level.
- For a thicker sauce, simmer a bit longer before adding the shrimp.
- Serve with white rice or crusty bread to soak up the sauce.
- Substitute shrimp with crab or chicken for variations.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 190mg
Keywords: Cajun Shrimp Etouffee, Cajun recipe, shrimp dinner, Louisiana cuisine, creamy shrimp stew
