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Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons oil
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 2 cups chicken broth or seafood stock
- 1 can diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
- 4 green onions, chopped
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
- Cooked rice, for serving
Instructions:
- In a bowl, toss the shrimp with Cajun seasoning until evenly coated.
- Heat oil in a large skillet over medium-high heat. Add the shrimp and cook until just beginning to turn pink, about 2 minutes. Remove the shrimp from the pan and set aside.
- In the same skillet, melt butter over medium heat. Stir in flour and cook, stirring constantly, until the mixture becomes the color of peanut butter, about 6-8 minutes.
- Add the chopped onion, bell pepper, celery, thyme, and garlic to the skillet. Cook until the vegetables are slightly softened.
- Gradually stir in the chicken broth or seafood stock, a bit at a time, until smooth.
- Add the diced tomatoes, Worcestershire sauce, and bay leaves to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 20 minutes.
- Season with salt and pepper to taste.
- Stir in the chopped green onions, parsley, lemon juice, and cooked shrimp with any juices. Cook just until the shrimp is heated through, being careful not to overcook.
- Serve the shrimp etouffee over cooked rice.
- Enjoy your flavorful and comforting shrimp etouffee!
WANT TO SAVE THIS RECIPE?