Shrimp Étouffée

One of my favorite things to do when meeting people new to the area is give them a taste of home—which is exactly how I stumbled upon this saucy New Orleans gem.

Traditionally made with crawfish or shrimp, this Cajun-Creole stew has been a Louisiana staple for decades due to its rich, savory flavor. The word “etouffee,” derived from the French word “smothered,” refers to a flavor-packed cooking technique where food is cooked in its own juices.

Like many other Cajun staples, the dish employs the “holy trinity,” an aromatic combination of onions, celery, and bell peppers, which was probably the last thing my new friend, a Louisiana transplant, expected to smell the night I invited him over for dinner. When he saw the buttery sauce lathered on a bed of fluffy white rice, his face melted into the biggest smile ever—and with the help of this recipe, I’m sure yours will, too.

Serves: 4

Ingredients:

· 3 tablespoons butter

· 1 green bell pepper, diced

· 3 celery stalks, diced

· 1 white onion, diced

· 2 cloves garlic, minced

· 2 Roma tomatoes, diced

· 1 tablespoon thyme

· 3 tablespoons all-purpose flour

· 1½ cups chicken broth

· 1 pound medium shrimp

· 1 tablespoon Cajun seasoning

· 1 teaspoon Louisiana Hot Sauce (optional)

· 1 cup long grain white rice

· Green onions, thinly sliced

· Kosher salt

Instructions:

1. Melt butter in a large skillet over medium heat.

2. Toss in the onion, celery, and bell pepper, then sauté for about 3 minutes until the onions have become translucent.

3. Add Roma tomatoes, garlic, and thyme to the mix while continuing to sauté for about two minutes.

4. Stir in flour and cook for an additional minute, mixing until the sauce thickens.

5. Pour in chicken broth and whisk the mixture vigorously on high heat until it begins to boil.

6. Sprinkle in Cajun seasoning, then bring heat down to a simmer and toss in the shrimp. Simmer for 10 minutes until the shrimp have curled up into the shape of the letter “C.”

7. If you like it spicy, add Louisiana Hot Sauce and whisk one last time to incorporate.

8. Ladle the sauce around boiled rice (cooked according to package direction), then garnish with green onions and add kosher salt to taste.