Best Cajun Shrimp Etouffee Ever (Print Version)
# Ingredients:
01 -
1 pound medium shrimp, peeled and deveined
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
1 medium onion, diced
05 -
1 green bell pepper, diced
06 -
2 celery ribs, diced
07 -
3 cloves garlic, minced
08 -
1 teaspoon Cajun seasoning
09 -
1/4 teaspoon cayenne pepper
10 -
1 cup chicken broth
11 -
1 can (about 14.5 ounces) diced tomatoes, drained
12 -
2 tablespoons tomato paste
13 -
2 bay leaves
14 -
1/2 cup heavy cream
15 -
Salt, to taste
16 -
Black pepper, to taste
17 -
Cooked white rice, for serving
18 -
Chopped fresh parsley or green onions, for garnish
# Instructions:
01 -
In a large pan over medium heat, melt the butter until foaming.
02 -
Add the diced onion, green bell pepper, and celery. Cook for 3–4 minutes until vegetables have softened.
03 -
Stir in the minced garlic and cook for 1 minute until fragrant.
04 -
Sprinkle in the Cajun seasoning and cayenne pepper. Mix, then add the flour and stir to coat the vegetables evenly. Cook for 1–2 minutes, stirring, to eliminate any raw flour taste.
05 -
Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.
06 -
Stir in the drained diced tomatoes, tomato paste, and bay leaves. Bring to a simmer.
07 -
Lower the heat and let simmer for 10 minutes to develop flavors.
08 -
Add the shrimp and continue cooking for 5–6 minutes, or until the shrimp turn pink and opaque.
09 -
Remove the bay leaves. Stir in the heavy cream and season generously with salt and black pepper to taste.
10 -
Spoon the shrimp etouffee over cooked rice and garnish with chopped parsley or green onions before serving.
# Notes:
01 -
For optimal texture, avoid overcooking the shrimp to keep them tender and juicy.