Description
A thick, creamy, and spicy one-pot shrimp etouffee that brings the soul of New Orleans to your kitchen without the stress. This simplified recipe delivers authentic flavor in just 30 minutes, perfect for busy weeknights.
Ingredients
- Unsalted butter
- Yellow onions, finely chopped
- Green celery, finely chopped
- Green bell peppers, finely chopped
- All-purpose flour
- Low-sodium chicken stock
- Large shrimp, peeled and deveined
- Cajun seasoning (e.g., Tony Chachere’s or Slap Ya Mama)
- Fresh flat-leaf parsley, chopped
- Hot sauce (e.g., Crystal or Tabasco)
- Black pepper
- Salt (to taste)
Instructions
- Melt the unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat for about two minutes until foamy but not brown.
- Add the chopped onions, celery, and bell peppers. Sprinkle with a pinch of salt and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Sprinkle the all-purpose flour over the vegetables and stir constantly for about two minutes to form a thick paste and cook off the raw flour taste.
- Slowly pour in the chicken stock while whisking or stirring vigorously to prevent lumps. Continue stirring until the mixture is smooth and begins to bubble.
- Reduce heat to medium-low and simmer for about 10 minutes, stirring every few minutes, until the sauce thickens and becomes glossy.
- Add Cajun seasoning, black pepper, and hot sauce to the base. Taste and adjust, keeping in mind you will add more salt later.
- Increase heat to medium-high and add the shrimp. Stir into the sauce and cook for 3-5 minutes until shrimp are pink and opaque. Do not overcook.
- Remove from heat and stir in the fresh chopped parsley. Let sit for a minute to meld flavors.
- Taste and adjust seasoning with more salt or hot sauce if desired.
- Serve immediately ladled over a bed of white rice, garnished with extra parsley if desired.
Notes
Do not overcook the shrimp or they will become rubbery; add them at the very end. Ensure vegetables are fully softened before adding flour to avoid a raw taste. Use a heavy-bottomed pot to prevent burning. If using frozen shrimp, thaw completely and pat dry. For a vegetarian version, substitute shrimp with mushrooms and okra and use vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup etouffee over
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: shrimp etouffee, one pot dinner, cajun recipe, easy seafood, weeknight dinner, new orleans cooking, creamy shrimp stew