Savory Shrimp Étouffée: A Cozy Southern Comfort Classic

Step-by-Step Instructions for Shrimp Étouffée

1. 1

   Toss the medium shrimp in Cajun seasoning until evenly coated. Heat vegetable oil in a large skillet over medium-high heat, then sauté the shrimp for about 2 minutes until pink and opaque. Remove and set aside.

   2 min
2. 2

   In the same skillet, reduce heat to medium and add butter. When melted, add equal amount of flour, whisk constantly to avoid lumps, and cook for about 6 to 8 minutes until it turns a nutty color.

   6 min
3. 3

   Incorporate chopped onion, green bell pepper, celery, thyme, and garlic into the roux. Sauté for 5–7 minutes until the vegetables soften.

4. 4

   Gradually stir in shrimp stock or chicken broth, mixing continuously. Add diced tomatoes, Worcestershire sauce, and bay leaves. Bring to a boil, reduce heat, and let simmer uncovered for about 20 minutes.

   20 min
5. 5

   Taste and season sauce with salt and black pepper. Stir in shrimp, green onions, parsley, and lemon juice. Heat through for 2-3 minutes.

   2 min
6. 6

   Serve over a bed of fluffy cooked rice, garnished with additional green onions and parsley.