Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 4 cups shrimp stock or chicken broth
- 1/2 cup chopped green onions, for garnish
- Salt to taste
Instructions
- Step 1: In a bowl, season the shrimp generously with salt and pepper. Dredge the shrimp in the flour, ensuring they are evenly coated.
- Step 2: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pot and set aside.
- Step 3: Add the onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic, cayenne pepper, and thyme, and cook for another minute until fragrant.
- Step 4: Pour in the crushed tomatoes and shrimp stock (or chicken broth). Bring the mixture to a simmer, then reduce heat to low and cook for 15-20 minutes, allowing the flavors to meld. Season with salt to taste.
- Step 5: Gently stir in the cooked shrimp. Simmer for another 5 minutes, just to heat through. Do not overcook the shrimp.
- Step 6: Garnish with chopped green onions and serve hot over rice.
Notes
- Store leftover etouffee in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of broth if needed to maintain a creamy consistency.
- Serve this amazing etouffee over fluffy white rice, accompanied by crusty bread for soaking up the delicious sauce.
- For a deeper, richer flavor, lightly toast the flour in the oil before adding the vegetables, creating a flavorful roux base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American