Once the roux has reached the color of peanut butter, add the celery/onion/green pepper (aka the holy trinity). This cools the roux to keep it from browning further.
The best shrimp is cooked safely—but just until pink! For the first cooking, remove shrimp from heat just as soon as it turns pink on both sides, which takes just a couple of minutes! Once added back into the sauce, make sure it’s heated thoroughly but doesn’t boil. A very short simmer is fine, but that’s it. This will ensure the shrimp stays juicy and tender.
Add green onion and parsley last, just before removing the dish from heat. This way the herbs retain their flavor and stay bright green.
Make sure to time the cooking so that the rice is ready when the Étouffée is done. Hot, steaming, and slightly sticky rice tastes the best. Try making Instant Pot Rice or baked rice.
Shrimp Etouffee
Shrimp slow-simmered with fresh veggies in a cajun-spice sauce, and served over rice!
Prep Time10minutes minutes
Cook Time35minutes minutes
Total Time45minutes minutes
Servings4
Ingredients
