Shrimp Etouffee

🛒 Ingredients

• Shrimp, peeled and deveined 680 g · 578 kcal
• Vegetable oil 135 g · 1215 kcal
• All-purpose flour 60 g · 218 kcal
• Yellow onion, chopped 250 g · 100 kcal
• Celery stalks, chopped 100 g · 16 kcal
• Green bell pepper, chopped 200 g · 40 kcal
• Garlic, minced 15 g · 22 kcal
• Shrimp stock 960 g · 96 kcal
• Cajun seasoning 8 g · 0 kcal
• Dried thyme 1 g · 0 kcal
• Bay leaf 1 g · 0 kcal
• Fresh parsley, chopped 10 g · 4 kcal
• Green onions, sliced 20 g · 6 kcal

👨‍🍳 Instructions

1. Pat shrimp dry and season lightly with a pinch of Cajun seasoning. Chop the onion, celery, and bell pepper (the 'holy trinity') into small, uniform pieces, then mince the garlic.
2. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a smooth paste, then cook, stirring constantly, for 15-20 minutes until it reaches a rich, peanut butter-like color.
3. Add the chopped onion, celery, and bell pepper to the roux. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Slowly whisk in the shrimp stock until smooth. Add the remaining Cajun seasoning, dried thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
5. Stir in the seasoned shrimp and cook for 3-5 minutes, or until the shrimp are pink and opaque. Remove the bay leaf. Taste and adjust seasoning as needed, adding more salt or hot sauce if desired.
6. Ladle the hot shrimp etouffee over cooked white rice. Garnish with chopped fresh parsley and green onions before serving.