Creamy Shrimp Étouffée recipe

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Ingredients

½ cup salted butter
½ cup all-purpose flour
1 ¼ cups chopped celery
1 cup chopped green pepper
1 small onion, minced
½ cup chopped green onions
1 (14.5 ounce) can seafood stock
1 cup water
1 tablespoon tomato powder
1 teaspoon Cajun seasoning
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 bay leaf
2 pounds frozen shrimp, deveined and tails removed

Nutrition Info

242.9 calories
carbohydrate: 9.6 g
cholesterol: 203.8 mg
fat: 13.1 g
fiber: 1.3 g
protein: 21.3 g
saturatedFat: 7.7 g
servingSize: -
sodium: 729.5 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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.

  2. Reduce heat, cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.

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