Description
A classic Louisiana dish featuring seafood smothered in a rich and flavorful sauce, served over rice.
Ingredients
Scale
- 1/4 cup butter
- 1/4 cup flour
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 1/2 cups seafood stock or water
- 1 lb shrimp, peeled and deveined
- 1 tsp Cajun seasoning
- Salt and pepper to taste
- 2 tbsp chopped parsley
- Cooked white rice, for serving
Instructions
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour to make a light brown roux, stirring for about 5–7 minutes.
- Add the chopped onion, green pepper, and celery. Cook until the vegetables are soft.
- Stir in the minced garlic and cook for an additional minute.
- Slowly whisk in the seafood stock, stirring until the mixture thickens.
- Add the shrimp and Cajun seasoning to the sauce. Simmer for 5–7 minutes, until the shrimp are pink and fully cooked.
- Season with salt, pepper, and chopped parsley.
- Serve hot over cooked white rice, enjoying a comforting and soulful dish.
Notes
For deeper flavor, use homemade seafood stock. Adjust Cajun seasoning to taste. You can make a vegetarian version with vegetable stock and vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: etouffee, New Orleans, seafood, Cajun, comfort food