Shrimp Etouffee with Roasted Corn
Dive into the heart of Louisiana cuisine with this vibrant Shrimp Etouffee with Roasted Corn recipe—a true celebration of bold Cajun flavors and comforting textures. Juicy, tender shrimp are simmered in a rich, velvety roux-based sauce spiced with Cajun seasoning, paprika, and thyme, then brightened with the freshness of parsley and green onions. The roasted corn, with its smoky-sweet, charred essence, adds a unique layer of flavor that perfectly complements the savory gravy. Served over fluffy white rice, this hearty dish is perfect for weeknight dinners or special occasions. With its balance of spice, sweetness, and soul-soothing warmth, this etouffee will quickly become a staple in your rotation.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 2 cups seafood or chicken stock
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 green onions, sliced
- 3 fresh corn on the cob, shucked
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
- 4 cups white rice, cooked
Instructions
Preheat your oven to 400°F (200°C).
Rub the corn cobs evenly with 2 tablespoons of olive oil and place them on a baking sheet. Roast for 20-25 minutes, turning occasionally, until the kernels are tender and lightly charred. Remove from the oven, let cool slightly, and slice the kernels off the cob. Set aside.
In a large skillet or saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Continue cooking, stirring constantly, for 5-7 minutes or until the roux turns a deep golden-brown color.
Add the onion, green bell pepper, celery, and garlic to the roux. Sauté for 5 minutes until the vegetables are tender.
Stir in the diced tomatoes, seafood or chicken stock, Cajun seasoning, paprika, thyme, and bay leaf. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
Add the shrimp to the sauce, stirring to coat them evenly. Cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the chopped parsley and green onions. Season with salt and black pepper to taste. Remove the bay leaf before serving.
Divide the cooked white rice onto serving plates. Spoon the shrimp etouffee over the rice and top with the roasted corn kernels.
Garnish with additional parsley if desired and serve immediately.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 8077 mg | 351% | |
| Total Carbohydrate | 350.0 g | 127% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 38.6 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3623 mg | 77% | |
*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.
