Ingredients
Scale
- 1 lb shrimp, peeled and deveined: Fresh or frozen shrimp can be used, but if using frozen, be sure to thaw them completely and pat them dry.
- 1/4 cup vegetable oil: This is used to create the roux; options include canola or peanut oil for their high smoke points.
- 1/4 cup flour: All-purpose flour works best for achieving the desired roux consistency.
- 1 onion, chopped: Yellow or white onion adds sweetness and depth to the dish.
- 1 bell pepper, chopped: Green bell peppers are traditional, but red or yellow can add a touch of sweetness.
- 2 celery stalks, chopped: Celery contributes a subtle crunch and balances the flavors.
- 4 cloves garlic, minced: Fresh garlic enhances the aromatic profile of the étouffée.
- 1 can (14 oz) diced tomatoes: This adds acidity and moisture to the sauce, enriching the overall flavor.
- 2 cups chicken broth: Use low-sodium broth to control the saltiness; homemade broth is preferable for a richer taste.
- 2 tsp Cajun seasoning: A blend of spices typically including paprika, cayenne, garlic powder, and oregano. Adjust the amount to taste, depending on your spice tolerance.
- 1 tsp paprika: Adds color and a mild flavor; smoked paprika can provide an additional depth.
- Salt and pepper to taste: Essential for seasoning, adding complexity to the flavor profile.
- Green onions, for garnish: Freshly chopped green onions provide a pop of color and a mild onion flavor.
- Cooked rice, for serving: White rice is traditional, but brown rice or cauliflower rice can be used for a healthier option.
Instructions
1. Make the Roux
- Heat oil in a large pan over medium heat: Use a heavy-bottomed skillet or Dutch oven to distribute the heat evenly.
- Add flour and stir constantly until it forms a deep brown color, about 10 minutes: This roux is the foundation of your étouffée, imparting a nutty flavor and thickening the sauce. Be vigilant, as the roux can burn quickly. The goal is to achieve a rich, chocolate-brown hue without burning.
2. Add Veggies
- Mix in the onion, bell pepper, celery, and garlic: These vegetables create the Cajun “holy trinity,” essential for building a flavorful base.
- Cook until the vegetables are soft, approximately 5-7 minutes: Stir occasionally to ensure even cooking and prevent sticking.
3. Combine Ingredients
- Stir in diced tomatoes, chicken broth, Cajun seasoning, paprika, salt, and pepper: This combination creates a rich and spicy sauce that envelops the shrimp.
- Bring the mixture to a simmer: Allow the flavors to meld together, stirring occasionally, for about 10 minutes.
4. Add Shrimp
- Cook until shrimp are pink and cooked through, about 5 minutes: Be careful not to overcook the shrimp, as they can become tough. They should be opaque and firm to the touch.
5. Serve
- Serve over cooked rice and garnish with green onions: The rice soaks up the sauce, balancing the spice and providing a satisfying base for the dish.
Nutrition
- Serving Size: 1 normal portion
- Calories: 320kcal
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g