Shrimp Etouffee

This authentic shrimp etouffee is positively packed with true Cajun flavor! Perfect when you're craving something filling, bright, spicy, and delicious, this recipe is restaurant quality and perfect with a mound of rice and loaf of crusty bread.

Prep: 10

Cook: 30

Total: 40

Yield:6

Ingredients

1 dash cayenne pepper
¼ teaspoon ground thyme
½ teaspoon oregano
½ teaspoon black pepper
2 teaspoons no salt added Cajun seasoning
2 pounds shrimp peeled and deveined
½ teaspoon salt optional, only if Cajun seasoning doesn't have salt
1 tablespoon avocado oil or olive oil
¼ cup butter
½ cup onion diced
½ cup green bell pepper diced
½ cup celery thinly sliced
4 cloves garlic minced
3 tablespoons all-purpose flour or as needed
½ cup tomatoes diced
2 cups chicken stock or as needed
hot sauce dash, plus more to taste
salt to taste
¼ cup green onions sliced
2 cups rice cooked

Instructions

Whisk thyme, oregano, cayenne pepper, Cajun seasoning, optional salt, and black pepper together in a small bowl.
Dry shrimp with paper towels and season with 1 1/2 teaspoon of the spice blend. Toss to coat shrimp thoroughly.
Heat oil in large, heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute. Stir and cook 1 additional minute. Transfer shrimp to large bowl.
Melt butter in skillet over medium heat until butter begins to turn tan at the edges. Sauté the onion, celery, and green pepper 5 minutes or until softened. Add rest of spice blend to vegetables.
Stir in tomatoes and garlic. Cook until tomatoes soften, about 2 minutes. Sprinkle flour into vegetable mixture and sauté 3-4 minutes until combined.
Whisk stock into vegetable mixture and stir until smooth. Bring to simmer and cook until slightly thickened and consistency of gravy, about 3-5 minutes. Season with salt to taste.
Stir shrimp into sauce. Let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. Garnish with green onions and cayenne pepper to taste. Serve over rice.

Notes

Make it Gluten free: Substitute gluten free for all-purpose flour 1:1
Make it Paleo or Whole30: Substitute cassava flour for all-purpose flour 1:1 and serve with steamed cauliflower rice instead of white rice

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik