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When it comes to iconic dishes that embody the heart and soul of Southern cooking, few can rival the rich, comforting nature of Shrimp Étouffée. Originating from Louisiana, this dish has roots deeply embedded in Cajun and Creole cultures, showcasing the culinary heritage of this vibrant region. The word "étouffée" translates to "smothered," aptly describing the method of cooking that involves simmering shrimp in a flavorful sauce, often served over rice. This dish not only reflects the fusion of French, Spanish, and African influences but also highlights the significance of local ingredients, showcasing the bounty of the Gulf Coast.

Smoky Cajun Shrimp Étouffée

Discover the rich flavors of the South with this Smoky Cajun Shrimp Étouffée recipe. Originating from Louisiana, this comforting dish features tender shrimp simmered in a savory sauce made from the classic holy trinity of Cajun cooking: onions, bell peppers, and celery. Perfect for family gatherings, it's a delightful blend of spices that showcases local ingredients. Whether you're a novice or an experienced cook, this guide will walk you through the essential techniques to create a memorable meal that warms the soul. Get ready to impress with your culinary skills!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 large onion, finely chopped

1 green bell pepper, finely chopped

1 celery stalk, finely chopped

4 cloves garlic, minced

2 cups vegetable or seafood broth

1 can (14.5 oz) diced tomatoes (or fresh tomatoes, diced)

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

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

Salt and pepper to taste

1 bay leaf

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce (optional)

2 green onions, chopped (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. Slowly add the flour while whisking continuously. Stir the mixture constantly until it turns a deep, golden brown, about 10-15 minutes. This is your roux; be careful not to burn it.

    Sauté the Veggies: Once the roux is ready, add the chopped onion, bell pepper, and celery (the holy trinity of Cajun cooking). Cook for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

      Add Liquids and Seasonings: Gradually pour in the broth while stirring to combine. Add the diced tomatoes, Cajun seasoning, smoked paprika, cayenne pepper, bay leaf, Worcestershire sauce, and hot sauce (if using). Bring the mixture to a simmer.

        Cook the Shrimp: Add the shrimp to the pot and stir to coat them in the sauce. Simmer for about 5-7 minutes, or until the shrimp are cooked through and pink. Taste and adjust the seasoning with salt and pepper as needed.

          Serve: Remove the bay leaf before serving. Spoon the smoky Cajun shrimp étouffée over a bed of cooked white rice. Garnish with chopped green onions and parsley.

            Enjoy: Serve hot and enjoy the flavors of the South!

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