Shrimp Étouffée
Bring family and friends together with this classic Creole Shrimp dish!
Ingredients
- ½–1 cup unsalted Farmhouse Butter.
- ½–¾ cup all-purpose flour.
- 1 large onion, diced.
- 1 large bell pepper, diced.
- 2 stalks celery, diced.
- 3–4 cloves garlic, minced.
- 2 pounds shrimp.
- 2–3 cups seafood or chicken stock.
- 2 tablespoons Cajun or Creole seasoning, or to taste.
- 1 tablespoon tomato paste (optional, for depth).
- ½ cup green onions, chopped.
- ¼ cup fresh parsley, chopped.
Instructions
- Make the roux: Melt the butter in a large skillet. Whisk in the flour to create a light-brown roux, about 5–10 minutes.
- Sauté the trinity: Add the onion, bell pepper, and celery. Cook for 10 minutes, then add the garlic.
- Simmer the base: Stir in the stock, optional tomato paste, and Cajun seasoning. Simmer for 15–20 minutes.
- Add the shrimp: Add the shrimp and simmer for 5–10 minutes.
- Finish and serve: Stir in the green onions and parsley. Serve over white rice.