Description
A flavorful, rich, and comforting Southern classic, Shrimp Étouffée combines succulent shrimp with a savory roux-based sauce, vegetables, and spices. Served over a bed of rice, it’s a perfect dish for any occasion!
Ingredients
Scale
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 1 (14.5 oz) can diced tomatoes
- 1 cup chicken broth
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- In a large skillet, melt butter over medium heat.
- Stir in flour and cook, stirring constantly, until the mixture turns a deep golden brown.
- Add onion, bell pepper, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
- Stir in shrimp, diced tomatoes, chicken broth, Worcestershire sauce, hot sauce, salt, and pepper.
- Simmer for 10-15 minutes, until shrimp are fully cooked.
- Serve the shrimp mixture over cooked rice.
Notes
- For an extra kick, adjust the hot sauce to your preferred spice level.
- You can also substitute the shrimp with other seafood, like crawfish, for a variation of this dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes