A classic Louisiana dish where tender shrimp are smothered in a rich, savory roux-based sauce with the Holy Trinity of onion, celery, and bell pepper. It's pure comfort food, perfect over a bed of fluffy white rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Creamy shrimp étouffée with fluffy rice - a perfectly spiced, melt-in-mouth comfort food!
This cajun_creole dish is perfect for dinner. With 897.53 calories and 49.69g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp
Cayenne Pepper
(or more, to taste)
1 tsp Salt (adjust to taste)
0.5 tsp Black Pepper (freshly ground)
1 tbsp Worcestershire Sauce
1.5 lb Shrimp (large, peeled and deveined)
3 stalk Green Onions (thinly sliced)
3 tbsp Fresh Parsley (chopped)
4 cup Cooked White Rice (for serving)
Instructions
1
Make the Roux
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
Once melted, whisk in the flour until a smooth paste forms. Reduce heat to medium-low and cook, whisking constantly, for 10-15 minutes.
Continue until the roux is the color of peanut butter and has a nutty aroma. Do not walk away, as it can burn easily.
2
Sauté the Holy Trinity
Add the chopped onion, celery, and bell pepper to the roux. This will stop the roux from darkening further.
Stir well to coat the vegetables and cook for 8-10 minutes, stirring frequently, until the vegetables are very soft and translucent.
3
Build the Sauce Base
Stir in the minced garlic and tomato paste, and cook for 1 minute more until fragrant.
Gradually pour in the warm seafood stock, about one cup at a time, whisking vigorously after each addition to ensure the sauce is smooth and free of lumps. The mixture will seize and thicken initially, then loosen as you add more stock.
4
Simmer and Season
Bring the sauce to a gentle simmer. Stir in the Cajun seasoning, cayenne pepper, salt, black pepper, and Worcestershire sauce.
Reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
5
Cook Shrimp and Finish
Uncover the pot and add the peeled and deveined shrimp.
Stir to combine and cook for just 2-4 minutes, until the shrimp are pink, opaque, and curled. Be careful not to overcook them or they will become tough.
Remove the pot from the heat. Stir in the sliced green onions and chopped fresh parsley.
6
Serve
Taste the étouffée and adjust seasoning with more salt, pepper, or cayenne if needed.
Serve immediately over hot cooked rice, with your favorite hot sauce on the side.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
