Shrimp etouffee is a classic Cajun dish that is the perfect comfort food. It can really feed a crowd, and all you need to do to serve is pair it with some rice.
The ingredients for this recipe are 1/2 cup unsalted butter, 1/2 cup all-purpose ﬂour, 1 medium onion, 2 large ribs of celery, 1 large green pepper, 5 garlic cloves, 1 tablespoon Cajun seasoning, 1 bay leaf, 4 sprigs fresh thyme, 1 quart shrimp stock and 2 pounds shrimp, peeled and deveined. If you want to make your own stock, peel the shrimp yourself, and put shells into a pot of water and cook for at least 20 minutes.
- Start by melting the butter in a pot over medium-low heat, and then once it’s melted, add in the flour and whisk.
- Cook the roux for about 3 minutes, and while it cooks chop up all the vegetables. You want the celery and green pepper to be about the same size so it cooks at a steady rate.
- Add in all the vegetables, including the garlic into the roux and cook for 5-6 more minutes.
- Once the vegetables have sweated, add in the stock and simmer for 30 minutes.
- At the end, add in the shrimp and cook for just a few minutes until they’ve turned pink.
- Serve with rice and enjoy!