Top Cajun Shrimp Etouffee (Printable Version)
Creamy sauce, plump shrimp, Cajun seasoning, veggies, and fluffy rice come together for this Southern staple.
# What You'll Need:
01 -
Fresh parsley or green onions, chopped, for topping
02 -
Hot cooked white rice, to serve
03 -
Salt and black pepper, to your liking
04 -
1/2 cup heavy cream
05 -
2 bay leaves
06 -
2 tablespoons tomato paste
07 -
1 can (about 14.5 oz) diced tomatoes, drained
08 -
1 cup chicken broth
09 -
1/4 teaspoon cayenne pepper
10 -
1 teaspoon Cajun spice blend
11 -
3 garlic cloves, finely chopped
12 -
2 stalks celery, diced
13 -
1 green bell pepper, diced
14 -
1 onion, medium, diced
15 -
2 tablespoons plain flour
16 -
2 tablespoons unsalted butter
17 -
1 pound shrimp, medium-sized, peeled and deveined
# Step-by-Step Guide:
01 -
Grab a big skillet and let the butter melt on medium heat. Wait till it bubbles up.
02 -
Toss in the diced celery, bell pepper, and onion. Stir it around for a few minutes until the veggies are soft.
03 -
Drop in the chopped garlic and cook for another minute so it smells awesome.
04 -
Shake in the Cajun spice and cayenne. Give it a good toss, then sprinkle in the flour to coat everything. Stir and cook another minute or two so the raw flour taste goes away.
05 -
Slowly add your chicken broth while stirring so nothing lumps up.
06 -
Add the bay leaves, tomato paste, and those diced tomatoes. Get it all stirred together.
07 -
Bring the heat down a bit and keep it cooking gently for about 10 minutes so the flavors mix together.
08 -
Slide the shrimp into the pan. Let them cook for 5 or 6 minutes till they're pink and not see-through anymore.
09 -
Pull out the bay leaves. Stir in the cream. Add lots of salt and pepper so it tastes great.
10 -
Spoon your shrimp mixture on top of the rice. Sprinkle with fresh parsley or green onions before serving up.
# Additional Notes:
01 -
Stop cooking the shrimp once they've just turned pink so they stay nice and soft.