Cajun Shrimp Étouffée

Ingredients:

1 pound shrimp, peeled and deveined

2 tablespoons Creole seasoning

3 tablespoons unsalted butter

1 large onion, finely chopped

1 green bell pepper, finely chopped

3 stalks celery, finely chopped

4 cloves garlic, minced

1/4 cup all-purpose flour

3 cups shrimp stock or chicken stock

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

Salt and pepper to taste

1/2 cup green onions, chopped

2 tablespoons fresh parsley, chopped

Directions:

Season the shrimp with 1 tablespoon of Creole seasoning.

In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.

Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux.

Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil.

Reduce heat to low and simmer for 15 minutes.

Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through.

Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 350 kcal | Servings: 4 servings

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