This popular dish, with Cajun and Creole roots, is similar to gumbo, and is just as delicious. Its tasty sauce begins with a blonde roux, and then gets a flavor boost from Cajun’s Santísima Trinidad (which is the celery, onion and pepper). Read on for tips on how to make the best Étouffée ever.
2 tablespoons of butter
2 tablespoons of vegetable oil
1/4 c. all-purpose flour
1 medium yellow onion, chopped
1 green pepper, chopped
2 celery ribs, chopped
3 cloves of garlic, minced
2 green onions, thinly sliced, and more for garnish.
2 teaspoons of freshly cut thyme.
1 tablespoon Cajun seasoning
1 teaspoon sweet paprika
Freshly ground black pepper
4 c. shrimp or seafood broth
1 bay leaf
1 1/2 lbs. shrimp, shelled and deveined
White rice, to be served
In a medium or large Dutch oven over medium heat, combine the butter and oil. When the butter melts and foams, add the flour and whisk until smooth. Cook, stirring frequently, until the roux is golden brown, 5 to 6 minutes.
Add the onion, pepper and celery and cook, stirring frequently, until soft, 4 to 5 minutes. Add garlic, green onions and thyme and cook until fragrant, 1 minute more.
Add Cajun seasoning and paprika and season with salt and pepper. Add the broth 1 cup at a time, stirring well after each addition. Bring to a boil over low heat and add bay leaf. Cover and cook, stirring occasionally, until sauce is reduced by 1/3 and vegetables are tender, 10 to 12 minutes
Add the shrimp and simmer until opaque and fully cooked, 4-6 minutes. Remove the bay leaf.
Season with salt and pepper if necessary, and spoon over the rice. Garnish with green onions before serving.