Shrimp Étouffée: A Cajun Culinary Gem
Shrimp étouffée is a classic Cajun dish that's easy to make and packed with flavor. It's made with a flavorful roux, tender shrimp, and the holy trinity of vegetables (onions, celery, and bell peppers). The dish is simmered in a flavorful broth until the sauce has thickened and the shrimp are cooked through. Serve shrimp étouffée over rice for a hearty and satisfying meal.
Shrimp étouffée is a dish with a long and storied history. It is believed to have originated in the mid-1800s in the Cajun communities of southern Louisiana. The dish was likely inspired by the French dish, étouffée, which is a stew made with meat or seafood. Over time, the Cajun version of étouffée evolved to include the use of local ingredients, such as shrimp, the holy trinity of vegetables, and a flavorful roux. Shrimp étouffée quickly became a staple of Cajun cuisine and is now enjoyed by people all over the world.
Shrimp Étouffée: A Cajun Culinary Gem Shrimp Étouffée: A Cajun Culinary Gem Shrimp Étouffée: A Cajun Culinary Gem Shrimp Étouffée: A Cajun Culinary Gem
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
Instructions
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the shrimp and cook for 2 minutes per side, or until cooked through.
  3. Remove the shrimp from the skillet and set aside.
  4. Add the onion, green bell pepper, red bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the chicken broth until the sauce is smooth.
  7. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
  8. Add the shrimp back to the skillet and cook until heated through, about 2 minutes.
Why It Works
  • The use of a flavorful roux is essential to the success of this dish. The roux is what thickens the sauce and gives it its rich, savory flavor.
  • The holy trinity of vegetables (onions, celery, and bell peppers) provides a flavorful base for the dish. The vegetables are cooked until softened, which brings out their sweetness and flavor.
  • The use of fresh shrimp is essential for the best flavor. The shrimp should be peeled and deveined before cooking.
  • The dish is simmered in a flavorful broth until the sauce has thickened and the shrimp are cooked through. This allows the flavors to meld and develop.