Creamy Shrimp Etouffee Recipe: Louisiana
My creamy shrimp etouffee recipe brings a taste of Louisiana to your kitchen! This easy, one-pot wonder is pure comfort food. Get my Cajun secrets now!
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Cooking tools:
- Pot
- Dutch oven
- Wooden spoon
- Whisk
- Mortar and pestle
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Stove
- Mixing bowl
- Colander
- Saucepan
- Kitchen scale
- Ladle
- Serving bowl
Ingredients
- ½ cup (113g) unsalted butter
- ½ cup (60g) all-purpose flour
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 4 cups (946ml) chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt
- freshly ground black pepper
- 1 ½ pounds (680g) peeled and deveined shrimp
- 2 tablespoons chopped fresh parsley, for garnish
- Cooked rice, for serving (about 3 cups cooked)
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