Shrimp Étouffée

3.5
(2)

This classic Louisiana dish can be on the dinner table in just over an hour. Have all of the ingredients prepped and ready to go before you start cooking. To make the meal come together even faster, you can cook the rice ahead of time and reheat it before serving. Once dinner's done, all you'll need is some hot sauce and plenty of crusty bread for mopping up all the rich, velvety sauce. Not a fan of shrimp? Substitute crawfish tail meat.

Active Time:
70 mins
Total Time:
75 mins
Yield:
Serves 6 (serving size: about 1 cup étouffée over rice)

Ingredients

  • 1/2 cup (4 oz.) salted butter

  • 1/3 cup (about 1 1/2 oz.) all-purpose flour

  • 2 cups chopped yellow onion (from 1 large onion)

  • 1/2 cup chopped celery (from 1 large stalk)

  • 2 teaspoons minced garlic (from 1 large garlic clove)

  • 1/2 cup chopped red bell pepper (from 1 medium bell pepper)

  • 1/2 cup chopped green bell pepper (from 1 medium bell pepper)

  • 1 cup chicken broth

  • 1 cup water

  • 2 pounds medium peeled, deveined raw shrimp

  • 2 teaspoons hot sauce

  • 1 1/4 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/4 cup chopped scallions (from 2 scallions)

  • 1/4 cup chopped fresh flat-leaf parsley

  • Hot cooked long-grain white rice

Directions

  1. Melt butter in a large Dutch oven over medium-low; whisk in flour. Cook, whisking constantly, until mixture turns golden brown, 10 to 12 minutes. Increase heat to medium, and add onion, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.

  2. Stir in bell peppers, and cook, stirring often, 5 minutes. Stir in broth and water, and cook, stirring constantly, until mixture thickens, 7 to 10 minutes. Stir in shrimp, and cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Stir in hot sauce, salt, and pepper; cook 5 more minutes. Stir in scallions and parsley, and simmer 5 minutes. Remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked rice.

    Shrimp Étouffée
    Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Heather Chadduck Hillegas
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