Creamy Shrimp Étouffée

Creamy Shrimp Étouffée

Large shrimp are cooked in a tomato-based sauce with the Cajun holy trinity of onion, green bell pepper, and celery to make this classic étouffée.

Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
243 Calories

Recipe Instructions

Step 1
Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes.
Step 2
Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover the skillet and simmer sauce, stirring occasionally, for 30 minutes.
Step 3
Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

Ingredients

  • 1 teaspoon salt
  • 1 cup water
  • 1 bay leaf
  • 1 small onion, minced
  • 1 teaspoon Cajun seasoning
  • 1 cup chopped green pepper
  • 1 tablespoon tomato powder
  • 1 (14.5 ounce) can seafood stock
  • 2 pounds frozen shrimp, deveined and tails removed
  • 0.5 teaspoon ground black pepper
  • 0.5 cup all-purpose flour
  • 0.5 cup chopped green onions
  • 0.25 teaspoon cayenne pepper
  • 0.5 cup salted butter
  • 1.25 cups chopped celery

Categories

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