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Cajun Shrimp Etouffee
Created by: Howcan Team
Ingredients
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 3 cloves of garlic, minced
- 1 pound of shrimp, peeled and deveined
- 2 cups of chicken broth
- 1 can of diced tomatoes
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of Cajun seasoning
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
- In a large skillet, melt 1/2 cup of butter over medium heat.
- Stir in 1/2 cup of all-purpose flour to make a roux, and cook, stirring constantly, until the roux is a dark caramel color, about 10 minutes.
- Add the chopped onion, green bell pepper, and celery to the skillet, and cook until the vegetables are softened, about 5 minutes.
- Stir in 3 cloves of minced garlic and cook for an additional 1 minute.
- Add the peeled and deveined shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
- Pour in 2 cups of chicken broth and 1 can of diced tomatoes, then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of cayenne pepper.
- Season with salt and pepper to taste, and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Serve the shrimp etouffee over cooked white rice and enjoy!
Etouffee is a classic Cajun and Creole dish that originated in Louisiana, known for its rich and flavorful combination of seafood or meat, vegetables, and a thick, seasoned sauce. The dish has a fascinating history, with its roots in the French and Spanish influences on Louisiana cuisine. The word "etouffee" itself means "smothered" or "suffocated" in French, which perfectly describes the cooking method of slowly simmering the ingredients in a well-seasoned sauce until they are "smothered" in flavor. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized etouffee, and it's a staple in New Orleans and the Gulf Coast region. Today, the best versions of this dish can be found in authentic Cajun and Creole restaurants in Louisiana, where the freshest seafood and traditional cooking techniques are used to create the most delicious etouffee. The key to a perfect etouffee lies in the roux, a mixture of flour and fat that forms the base of the sauce, and the holy trinity of Cajun and Creole cooking - onions, bell peppers, and celery. While the traditional recipe calls for crawfish, shrimp etouffee is also a popular alternative that's equally mouthwatering. Whether it's served over rice or with a side of crusty French bread, etouffee is a true taste of Louisiana's vibrant culinary heritage.
60 min
4
380 calories
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