Shrimp Etouffee: A Classic Cajun Delight

Shrimp Etouffee: A Classic Cajun Delight History and Story: Etouffee, which means "smothered" in French, is a traditional Cajun and Creole dish originating from Louisiana. It typically features seafood or chicken simmered in a rich, roux-based sauce. Shrimp Etouffee is one of the most popular variations, known for its deep flavors and satisfying warmth. This dish has been a staple in Southern kitchens for generations and is often served during festive occasions and family gatherings. Served Best: Shrimp Etouffee is best served hot, over a bed of steamed white rice. It’s perfect for a cozy dinner, a family gathering, or a special celebration. Best Drink Pairings: Pair this dish with a cold beer, a glass of Sauvignon Blanc, or a refreshing iced tea. For a non-alcoholic option, try a sparkling water with a twist of lemon. Ingredients: 1/4 cup unsalted butter 1/4 cup all-purpose flour 1 medium onion, finely chopped 1 green bell pepper, finely chopped 2 celery stalks, finely chopped 4 cloves garlic, minced 2 cups chicken or seafood stock 1 (14.5 oz) can diced tomatoes, drained 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce (like Tabasco) 1 bay leaf 1 teaspoon paprika 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Salt and black pepper to taste 1 lb raw shrimp, peeled and deveined 2 green onions, sliced (for garnish) Fresh parsley, chopped (for garnish) Cooked white rice (for serving) Step-by-Step Instructions: 1. Make the Roux: In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly to make a roux. Cook until the roux turns a deep golden brown, about 10-15 minutes, stirring constantly to prevent burning. 2. Add the Vegetables: Add the chopped onion, bell pepper, and celery to the roux. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute. 3. Add the Liquid and Seasonings: Gradually whisk in the chicken or seafood stock until smooth. Add the drained tomatoes, Worcestershire sauce, hot sauce, bay leaf, paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Stir to combine. 4. Simmer the Sauce: Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the sauce has thickened and the flavors have melded together. Stir occasionally to prevent sticking. 5. Cook the Shrimp: Add the peeled and deveined shrimp to the sauce. Cook for 5-7 minutes, or until the shrimp are pink and opaque. Remove the bay leaf. 6. Serve: Serve the Shrimp Etouffee over a bed of steamed white rice. Garnish with sliced green onions and chopped fresh parsley. Serving Tips: Presentation: Serve the Shrimp Etouffee in shallow bowls over rice for an inviting presentation. Garnish with additional green onions and parsley for a pop of color. Quick Shortcut: Use pre-cooked shrimp to save time on preparation. Simply add them to the sauce in the last few minutes of cooking to heat through. Nutritional Information: Calories 350 Fat 15g Carbohydrates 30g Protein 20g Sugar 5g Fiber 4g ________________________________________ Enjoy Your Shrimp Etouffee! This rich and flavorful dish is a perfect way to enjoy a classic Cajun meal with minimal effort. It’s ideal for family dinners, special occasions, or just a cozy night in. Happy cooking!