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Welcome to the world of Cajun cooking, where every dish tells a story and every ingredient packs a punch of flavor. Today, we’re diving into a beloved classic: Smoky Cajun Shrimp Étouffée. This dish is a true representation of Louisiana’s rich culinary heritage, showcasing the vibrant flavors and hearty textures that have made Cajun cuisine famous around the globe.

Smoky Cajun Shrimp Étouffée

Discover the vibrant flavors of Louisiana with our Smoky Cajun Shrimp Étouffée recipe. This comforting dish showcases the beloved holy trinity of Cajun cuisine: bell peppers, onions, and celery, simmered with shrimp in a rich, smoky sauce. Perfect for family gatherings or dinner parties, learn how each ingredient plays a key role in creating a flavorful experience. Dive into the world of Cajun cooking and impress your guests with this classic recipe that’s both easy to prepare and delicious.
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Ingredients
  

1 pound large shrimp, peeled and deveined

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 cup diced onion

1 cup diced bell pepper (green and red for color)

1 cup diced celery

4 cloves garlic, minced

2 cups chicken or seafood stock

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon Worcestershire sauce

1 bay leaf

Salt and pepper to taste

3 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Cooked white rice (for serving)

Instructions
 

Make the Roux: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring continuously until the mixture turns a deep brown color—this should take about 20-30 minutes, and it's critical for the flavor. Be careful not to let it burn!

    Add Vegetables: Once the roux reaches the desired color, add the diced onions, bell peppers, and celery (the holy trinity of Cajun cooking). Sauté for about 5-7 minutes until the vegetables are softened.

      Incorporate Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Add Seasonings: Mix in the Cajun seasoning, smoked paprika, Worcestershire sauce, bay leaf, salt, and pepper. Stir well to combine and cook for another minute.

          Pour in the Stock: Slowly add the chicken or seafood stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and allow it to cook for about 10 minutes, letting the flavors meld and the sauce thicken.

            Add Shrimp: Lower the heat and gently stir in the shrimp. Cook for 5-7 minutes until the shrimp are pink, opaque, and cooked through. Taste and adjust seasoning if needed.

              Serve: Remove the bay leaf and serve the étouffée over a bed of cooked white rice. Garnish with sliced green onions and chopped parsley for a fresh finish.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 4-6