Empty My Fridge
Easy Shrimp Stew (Shrimp Étouffée)
Ingredients
- Vegetable oil2 tbsp
- Onion1
- Celery2
- Bell pepper1
- Garlic3 cloves
- Butter2 tbsp
- Flour2 ½ tbsp
- Tomato paste1 ½ tbsp
- Worcestershire sauce2 tsp
- Jalapeño chili1
- Chicken stock2 cups
- Cajun seasoning1 tbsp
- Garlic powder1 tsp
- Smoked paprika1 tsp
- Salt½ tsp
- White pepper½ tsp
- Celery salt½ tsp
- Cayenne pepper¼ tsp
- Oregano · dried1 tsp
- Thyme · dried1 tsp
- Shrimp2 lb
- Black pepper
- Tabasco1 dash
- Chili flake · flakes
- Scallion4
Instructions
- Heat a little vegetable oil in a large skillet or Dutch oven. Cook the onion, celery and green bell pepper over medium-low heat for 5-7 minutes, stirring often, until soft.
- Add the garlic and cook for about 30 seconds. Remove the vegetables with a slotted spoon and set them aside.
- Melt the butter with a splash more oil in the same pan over medium heat. Stir in the flour and cook, stirring constantly, until the roux begins to colour at the edges.
- Stir in the tomato paste and cook for a couple of minutes.
- Add the stock gradually, a little at a time, stirring so it blends smoothly into the roux.
- Return the vegetables to the pan. Stir in the Cajun seasoning and Worcestershire sauce and bring to a gentle simmer.
- Stir in the shrimp, cover and cook over low heat for 7-10 minutes.
- Season to taste with Tabasco or red pepper flakes. Garnish with green onions and serve over rice.
Summarized from Supergolden Bakes's video. Watch it for the details.
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GarlicOnionScallionBell pepperCeleryTomato pasteShrimp
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