Shrimp Étouffée

A rich and flavorful Creole classic made with tender shrimp simmered in a spicy, savory stew of vegetables, spices, and roux. Served over white rice in a deep bowl, garnished with green onions, and paired with a slice of cornbread on the side.

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Ingredients:

For the Étouffée:

• 500g shrimp, peeled and deveined

• 60g butter

• 60g all-purpose flour

• 1 onion, finely diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 400ml chicken or seafood stock

• 1 can (400g) diced tomatoes

• 2 tsp Creole seasoning

• ½ tsp cayenne pepper (optional, for heat)

• 1 tsp paprika

• 2 tbsp Worcestershire sauce

• Salt and black pepper, to taste

For Serving:

• 300g cooked white rice

• 2 tbsp chopped green onions

• 4 slices cornbread

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Instructions:

1. Make the Roux
   In a large pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until the roux turns a medium brown color (about 8–10 minutes).
2. Build the Stew
   Add onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes until softened. Stir in diced tomatoes, stock, Creole seasoning, cayenne, paprika, Worcestershire, salt, and pepper. Simmer for 15–20 minutes until thickened.
3. Cook the Shrimp
   Add shrimp to the stew and cook for 5 minutes until pink and cooked through. Adjust seasoning as needed.
4. Serve
   Spoon white rice into deep bowls and ladle étouffée over the top. Garnish with chopped green onions and serve with a slice of cornbread on the side.

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Nutrition (per serving):

• Calories: 680 kcal

• Carbohydrates: 72 g

• Fat: 28 g

• Protein: 34 g