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Shrimp Étouffée with Rice Recipe
This classic Louisiana dish is a staple of Creole cuisine. Shrimp Étouffée is a flavorful and spicy stew made with succulent shrimp, onions, bell peppers, garlic, and a rich roux-based sauce. Served over a bed of fluffy white rice, this dish is sure to become a favorite. With its bold flavors and hearty ingredients, Shrimp Étouffée is a comforting meal perfect for any occasion. This recipe serves 4-6 people and can be adjusted to suit your desired level of spiciness. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and requires minimal ingredients.
Time Cook
20
Level
Intermediate
Calories
520
Allergens
Shellfish, Gluten
Ingredients
4 tablespoons
Unsalted Butter
320 Calories
2 tablespoons
All-Purpose Flour
10 Calories
1 medium
Onion
45 Calories
1 medium
Bell Pepper
49 Calories
3 cloves
Garlic
15 Calories
1 pound
Shrimp
240 Calories
2 cups
Chicken Broth
160 Calories
2 tablespoons
Tomato Paste
25 Calories
1 teaspoon
Paprika
6 Calories
1/2 teaspoon
Cayenne Pepper
3 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black Pepper
1 Calories
1 cup
White Rice
110 Calories
2 tablespoons
Scallions
10 Calories
1 tablespoon
Parsley
5 Calories
Step-by-Step Instructions
1
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the flour and whisk together to make a roux, cooking for 1-2 minutes. Remove from heat and set aside.
2
In a large pot or Dutch oven, heat the remaining 2 tablespoons of butter over medium heat. Add the onion, bell pepper, and garlic and cook until the vegetables are tender, about 5-7 minutes.
3
Add the shrimp to the pot and cook until they are pink and just cooked through, about 2-3 minutes per side. Remove the shrimp from the pot and set aside.
4
Add the chicken broth, tomato paste, paprika, cayenne pepper, salt, and black pepper to the pot. Whisk together to combine and bring to a simmer.
5
Return the shrimp to the pot and stir to combine with the sauce. Reduce the heat to low and simmer for 2-3 minutes, or until the shrimp are coated in the sauce.
6
Serve the shrimp and sauce over cooked white rice. Garnish with chopped scallions and parsley, if desired.
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