Shrimp Étouffée
Smothered Louisiana shrimp in buttery roux sauce.
- prep 10 min
- cook 25 min
- total 35 min
- serves 4
- intermediate
Ingredients
- 500 g shrimp
- 80 g butter
- 40 g flour
- 1 piece onion
- 1 piece bell pepper
- 10 g cajun seasoning
Steps
- Make a blonde roux with butter and flour.
- Sweat the onion, bell pepper, and celery.
- Add the stock and simmer to thicken.
- Stir in the shrimp and seasoning, then cook 5 minutes.
- Serve over white rice.
≈ 430 kcal · 28 g protein · 22 g carbs · 24 g fat — per serving, estimate