Best-Ever Shrimp Étouffée
This popular dish, with Cajun and Creole roots, is similar to gumbo—and every bit as delicious. It's flavorful sauce starts with a blonde roux, then gets a boost of flavor from the Cajun holy trinity (that's celery, onion, and bell pepper). This is delicious served over pretty much any grain: farro, quinoa, or barley are all great. They serve an important purpose: soaking up all that good sauce! If you don't feel like cooking a grain, serving with some crusty bread for dipping would also be delicious.
Direction:
1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the diced onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
3. Add in the minced garlic and cook for an additional minute.
4. Add the shrimp to the skillet and cook for 2-3 minutes, until pink and cooked through. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the can of diced tomatoes (juice included) and stir in 1 teaspoon each of Cajun seasoning, dried thyme, and dried oregano, and ½ teaspoon of cayenne pepper. Cook for 2-3 minutes.
6. In a small bowl, mix together 2 tablespoons of all-purpose flour and 2 cups of chicken broth until well combined. Pour this mixture into the skillet with the tomatoes and stir to combine.
7. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 10 minutes, stirring occasionally.
8. After 10 minutes, add the cooked shrimp back into the skillet and stir to combine. Let it cook for an additional 5 minutes.
9. Taste the étouffée and season with salt and pepper, as needed.
10. Serve the shrimp étouffée over cooked rice and enjoy! Optional: Garnish with fresh chopped parsley or green onions, if desired.
