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Flavorful Shrimp Etouffee Over Rice

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A classic Cajun shrimp etouffee with a rich dark roux, tender shrimp, and a spicy, creamy sauce served over fluffy rice. Perfect for a quick, comforting, and flavorful weeknight meal.

Ingredients

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  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth (low sodium)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 pound medium shrimp, peeled and deveined
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • About 3 cups cooked white or brown rice
  • Chopped green onions or fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: Chop the onion, bell pepper, and celery finely. Mince the garlic, peel and devein the shrimp if needed. Set aside the chicken broth and measure out your spices.
  2. Make the dark roux: In a skillet or Dutch oven, melt the butter over medium heat. Slowly whisk in the flour. Stir continuously with a wooden spoon until the mixture darkens to a rich brown color, about 15-20 minutes. Be careful not to burn it.
  3. Add the vegetables: Stir in the chopped onion, bell pepper, celery, and garlic. Cook for 5-7 minutes until softened and fragrant, stirring frequently.
  4. Season and simmer: Pour in the chicken broth slowly while stirring. Add smoked paprika, cayenne, thyme, onion powder, garlic powder, black pepper, salt, and bay leaves. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally until the sauce thickens.
  5. Cook the shrimp: Heat olive oil in a separate pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and just cooked through. Squeeze lemon juice over the shrimp, toss, and remove from heat.
  6. Combine shrimp and sauce: Remove bay leaves from the sauce. Gently fold the cooked shrimp into the etouffee sauce. Taste and adjust seasoning if needed.
  7. Serve over rice: Spoon the shrimp etouffee generously over warm cooked rice. Garnish with chopped green onions or parsley if desired. Serve immediately.

Notes

Stir the roux constantly and patiently to avoid burning. Adjust cayenne pepper to control spice level. If sauce is too thick, add broth or water to loosen; if too thin, simmer longer. Cook shrimp just until opaque to avoid rubbery texture. Use gluten-free flour for gluten-free version and coconut oil instead of butter for dairy-free. Sauce can be made ahead and reheated gently with fresh shrimp added before serving.

Nutrition

Keywords: shrimp etouffee, Cajun recipe, shrimp recipe, seafood, comfort food, spicy shrimp, dark roux, easy dinner

Find it online: https://blingbite.com/flavorful-shrimp-etouffee-over-rice-easy-classic-cajun-recipe/