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Shrimp Etouffee
Created by: Howcan Team
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 pound medium shrimp, peeled and deveined
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups cooked white rice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- In a large skillet, melt 1/2 cup of butter over medium heat.
- Stir in 1/2 cup of flour to make a roux, and cook, stirring constantly, until the roux is a dark caramel color, about 15 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the skillet, and cook for 5 minutes, or until the vegetables are tender.
- Stir in the shrimp and cook for 3 minutes, or until the shrimp turn pink.
- Pour in the chicken broth and diced tomatoes with their juice, and bring the mixture to a boil.
- Reduce the heat to low, and stir in the Worcestershire sauce, hot sauce, paprika, thyme, oregano, salt, and black pepper.
- Simmer the etouffee for 15 minutes, stirring occasionally.
- Serve the shrimp etouffee over cooked white rice, and garnish with chopped fresh parsley.
Shrimp Etouffee is a classic Cajun dish with a rich history rooted in the Louisiana bayous. This flavorful dish is a staple of Creole cuisine, known for its robust flavors and comforting warmth. The dish is believed to have originated in the Acadiana region of Louisiana, where French, Spanish, and African culinary influences melded to create a unique and vibrant food culture. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized Shrimp Etouffee, showcasing its complex flavors and cultural significance. Today, the best versions of this dish can be found in New Orleans and the surrounding areas, where local chefs expertly balance the spicy, savory, and aromatic elements that define Shrimp Etouffee. The key to a perfect Shrimp Etouffee lies in the careful balance of flavors, including the holy trinity of onions, bell peppers, and celery, as well as the use of fresh Gulf shrimp and a well-crafted roux. While traditional recipes call for a dark roux, some chefs opt for alternative methods, such as using a lighter roux or incorporating unique spices to add their own twist to this beloved dish. Whether enjoyed at a bustling New Orleans restaurant or lovingly prepared at home, Shrimp Etouffee continues to captivate food enthusiasts with its deep-rooted history and irresistible flavors.
60 min
4
350 calories
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