Shrimp Etouffee 🦐
Sweet shrimp smothered in a buttery, golden roux gravy over rice, Louisiana comfort by the ladleful.
Ingredients (serves 4)
- 1 lb shrimp
- 6 tbsp butter
- 1/3 cup all-purpose flour
- 1 onion
- 1 bell pepper
- 2 stalks celery
- 3 cloves garlic
- 2 tbsp tomato paste
- 2 1/2 cups vegetable stock
- 1/2 tsp cayenne
- 1 1/2 cups rice
- 2 scallions
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Try AnychefInstructions
- 1
Cook the rice according to package directions and keep warm.
- 2
Melt the butter in a Dutch oven over medium heat, whisk in the flour, and stir until the roux is peanut butter colored, 8 to 10 minutes.
- 3
Add the diced onion, bell pepper, and celery, and cook 5 minutes until soft, then stir in the garlic and tomato paste for 1 minute.
- 4
Slowly whisk in the stock, add the cayenne, 1 tsp salt, and black pepper, and simmer 10 minutes until thick and glossy.
- 5
Stir in the shrimp and cook 4 minutes just until pink and tender.
- 6
Ladle over rice and finish with sliced scallions and hot sauce.
