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If you’re on the hunt for a dish that embodies the heart and soul of Southern cooking, look no further than Smoky Cajun Shrimp Étouffée. This quintessential Louisiana dish is more than just a meal; it's a celebration of rich flavors and culinary heritage that has been passed down through generations. With its roots deeply embedded in Cajun cuisine, Étouffée traditionally features a succulent mix of seafood, vegetables, and a bold roux that creates a nourishing and satisfying experience.

Smoky Cajun Shrimp Étouffée

Dive into the heart of Cajun cuisine with Smoky Cajun Shrimp Étouffée, a flavorful dish that represents the richness of Southern cooking. This recipe features succulent shrimp paired with the holy trinity of onions, bell peppers, and celery, all enveloped in a smoky, savory roux. Perfectly served over fluffy rice, it’s a crowd-pleaser for any occasion. Discover the essential ingredients, cooking techniques, and ways to customize this comforting dish for unforgettable meals with friends and family. Get ready to savor every bite!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/2 cup butter

1/2 cup all-purpose flour

1 medium onion, finely chopped

1 green bell pepper, diced

1 stalk celery, diced

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes with green chilies

2 cups low-sodium chicken broth

2 teaspoons Cajun seasoning

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

2 bay leaves

4 green onions, chopped (for garnish)

Cooked white rice, for serving

Fresh parsley, chopped (for garnish)

Instructions
 

Make the Roux: In a large heavy pot or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a deep golden brown – about 15-20 minutes.

    Sauté Vegetables: Once the roux is ready, add the chopped onion, green bell pepper, and celery (the Holy Trinity of Cajun cooking). Sauté for about 5-7 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional minute.

      Combine Ingredients: Stir in the diced tomatoes (with their juices), chicken broth, Cajun seasoning, smoked paprika, cayenne pepper, bay leaves, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.

        Add Shrimp: Add the shrimp to the pot and cook for another 5 minutes, or until the shrimp are pink and cooked through. Adjust seasoning if necessary.

          Serve: Remove the bay leaves before serving the étouffée over a bed of cooked white rice. Garnish with chopped green onions and fresh parsley for a burst of color and flavor.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings