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shrimp Étouffée

Shrimp Étouffée

Our Test Kitchen's tip for creating this Creole dish? Have all the ingredients prepped before you start cooking.


- 1 pound peeled and deveined shrimp

- 1/4 cup olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 green bell pepper, diced

- 2 stalks celery, diced

- 1 can (14.5 oz) diced tomatoes

- 1 tablespoon Cajun seasoning

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- 1 teaspoon paprika

- 1/4 teaspoon cayenne pepper (optional)

- Salt and black pepper, to taste

- 1/4 cup water

- 2 tablespoons chopped fresh parsley

- Cooked rice, for serving


1. In a large pan, heat olive oil over medium-high heat.


2. Add diced onion and cook until softened, about 2-3 minutes.


3. Add minced garlic and cook for another minute.


4. Add diced bell pepper and celery to the pan and cook until vegetables are tender, about 5 minutes.


5. Add the can of diced tomatoes (with juices) to the pan and stir to combine.


6. Season with Cajun seasoning, dried thyme, dried oregano, paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine all the spices.


7. Let the mixture simmer for 5 minutes, until the flavors come together.


8. Add the peeled and deveined shrimp to the pan and stir to coat with the sauce.


9. Pour in 1/4 cup of water and bring the mixture to a simmer. Cook for 5-7 minutes, until the shrimp is pink and cooked through.


10. Once the shrimp is cooked, remove the pan from heat and sprinkle chopped fresh parsley on top.


11. Serve the shrimp étouffée over cooked rice, garnished with extra parsley if desired.

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