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Shrimp Étouffée

A rich and flavorful Cajun dish featuring shrimp cooked in a savory, spicy sauce with vegetables and served over rice or potatoes.
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Ingredients
  

  • 2 lbs raw deveined shrimp (or 3 lbs crawfish tails)
  • 2 sticks butter
  • 1 cup flour
  • 1 cup chopped yellow onions
  • 1/2 cup chopped green onions
  • 1 heaping cup chopped celery
  • 3/4 cup chopped green bell pepper
  • 1/2 cup minced fresh parsley
  • 1 tbsp minced garlic
  • 1 14.5 oz can diced tomatoes with green chilies
  • 2-3 cups seafood stock
  • 1/2 tsp cayenne pepper
  • 2 tbsp Tony Chachere’s Cajun Seasoning
  • 2 tbsp Worcestershire sauce
  • 1-2 tsp Louisiana hot sauce

Instructions
 

  • Melt butter in a large pot, then stir in flour to create a roux. Cook until the roux turns peanut butter color.
  • Add onions, celery, green onions, bell pepper, garlic, and parsley. Cook until soft.
  • Stir in tomatoes, seafood stock, cayenne, Cajun seasoning, hot sauce, and Worcestershire sauce.
  • Bring to a boil, then add shrimp and simmer for 15 minutes.
  • Serve over rice, potatoes, or with bread.

Notes

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 servings