Comforting with bold flavors and always a hit when I teach a New Orleans cooking class.
Étouffée means “smothered” and this tasty dish is smothered in a rich, flavorful roux sauce with the “Holy Trinity” of onions, green pepper and celery. There are many variations to this classic dish which is typically made with shellfish, with crawfish being the original. You can substitute with chicken or other seafood so feel free to adjust the recipe.
Shrimp Étouffée
Serves 6
Ingredients
1/2 cup (1 stick) butter
1/2 cup flour
1 onion, diced
1 bell pepper, diced
2 stalks celery, diced
4 garlic cloves, minced
1 teaspoon salt
1 Tablespoon Creole or Cajun seasoning
2 cups chicken broth
1 (14oz) can diced tomatoes
1 Tablespoon Worcestershire sauce
1 lb shrimp, peeled and deveined
Garnish: parsley and/or green onions
Serving: Rice
Directions
To make the roux: Melt the butter in a large saucepan. Sprinkle in the flour and whisk constantly until the roux turns golden brown (peanut butter color).
Add the onion, pepper, and celery (aka Trinity), garlic, salt and creole seasoning and continue to stir until the vegetables are soft, about 5 minutes.
Stir in the broth, tomatoes and Worcestershire sauce and bring to a boil. Reduce heat to low and simmer, stirring often, for about 15-20 minutes. Add shrimp and continue to cook for 5 minutes or until shrimp is cooked through.
Serve with rice and garnish with green onions and parsley.
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