If you’re looking for a classic Louisiana dish, look no further than this shrimp étouffée! Étouffée means “smothered” and if you’re a Southerner, you know that smothering is a definite hallmark of southern cooking. Served with cajun seasoning, the “Holy Trinity” of veggies and over rice, this dish will undoubtedly impress all your friends visiting from up north.
Original # of Servings: 1
Total Time: 35 minutes
Active Time: 10 minutes
shrimp – 4 ounce
all purpose flour – 2 ounce
celery – 1/2 stalk
white onion – 1/8
worcestershire sauce – 3/4 teaspoon
green bell pepper – 1/8
cayenne pepper – 1/8 teaspoon
salt – 1/8 teaspoon
white rice – 4 tablespoon
extra virgin olive oil – 3/4 teaspoon
vegetable broth – 1 tablespoon
unsalted butter – 1 tablespoon
- Small dice onion.
- Trim bottom inch of celery. Discard. Small dice.
- Small dice bell pepper discarding seeds and ribs.
- Peel shrimp of all shell.
- Heat pan on high heat.
- Whisk flour and butter together to make a blonde roux. Remove from heat.
- Heat oil in a separate pan on medium high heat.
- Add onion, celery and peppers to pan. Cook until soft about 5 minutes.
- Add shrimp to pan. Stir 1 minute.
- Add worcestershire, broth, roux and seasonings to pan.
- Reduce heat. Cook for 2 minutes.
- Add rice to boiling pot of water. Cook until done about 10 minutes.
- Serve shrimp etouffee with hot rice.
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