Shrimp Etouffee a 2 Fay
Dive into the rich, flavorful world of Cajun cuisine with this Shrimp Étouffée à 2 Fay — a comforting, one-pot classic that captures the heart of Louisiana cooking. Crafted with a deeply caramelized roux, a trio of aromatic vegetables (onion, bell pepper, and celery), and succulent shrimp, this dish is a symphony of bold spices and savory depth. The addition of Cajun seasoning, smoked paprika, and a hint of Worcestershire sauce infuses the dish with smoky heat and tangy complexity, while the seafood stock and diced tomatoes create a velvety, soul-warming sauce. Garnished with fresh parsley and green onions, and served over steaming white rice, this étouffée is perfect for cozy dinners or special occasions. With a balance of tradition and vibrant flair, it’s an authentic taste of the Bayou that will bring everyone back to the table for seconds.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1 medium Yellow onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 2 stalks Celery stalks, finely chopped
- 3 cloves Garlic cloves, minced
- 1 cup Canned diced tomatoes, with juices
- 2 cups Low-sodium seafood stock or chicken stock
- 1 piece Bay leaf
- 1 tablespoon Cajun seasoning
- 1 teaspoon Smoked paprika
- 2 teaspoons Worcestershire sauce
- 1 pound Fresh shrimp, peeled and deveined
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Hot sauce (optional)
- 2 tablespoons Green onions, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 3 cups Cooked white rice, for serving
Instructions
In a large skillet or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the flour to make a roux. Stir continuously for about 10-12 minutes until the roux turns a deep golden brown.
Add the onions, bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring often, until the vegetables soften and become fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the diced tomatoes (with their juices) and stir to combine. Slowly pour in the seafood stock while stirring to prevent lumps. Mix until smooth.
Add the bay leaf, Cajun seasoning, smoked paprika, Worcestershire sauce, salt, and black pepper. Stir to incorporate the flavors.
Bring the mixture to a simmer and reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally, allowing the flavors to meld together.
Remove the lid and add the shrimp to the skillet. Stir gently to coat the shrimp in the sauce. Let the shrimp cook for 5-7 minutes, or until they turn pink and opaque.
Taste the sauce and adjust seasoning as needed. If desired, add a splash of hot sauce for extra heat.
Discard the bay leaf. Sprinkle the green onions and parsley over the étouffée for a fresh, vibrant garnish.
Serve the shrimp étouffée over a bed of hot steamed white rice. Enjoy!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 3801 mg | 165% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 18.8 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2775 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
