Shrimp Etouffee is a traditional Cajun dish from Louisiana, famous for its delicious taste and cozy feeling.
This recipe was made by chef Kevin Belton. It has tasty spices, veggies, and juicy shrimp all cooked together perfectly. Whether you’re an experienced cook or just getting started in the kitchen, this dish will impress you with how easy it is to make and how good it tastes.
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Ingredients
- 1 pound of shrimp, peeled and deveined
- 1/2 cup of vegetable oil
- 1/2 cup of all-purpose flour
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves of garlic, minced
- 2 cups of chicken or seafood stock
- 1 can (14.5 ounces) of diced tomatoes
- 2 bay leaves
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1/2 teaspoon of cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
- Chopped parsley, for garnish
Instructions
Prepare the Roux:
- In a big frying pan or pot, warm the vegetable oil on medium heat.
- Slowly mix the flour into the mixture, stirring the whole time to prevent lumps from forming.
- Keep cooking the roux and stirring it often until it turns into a dark brown color, like chocolate. This might take 15-20 minutes, so wait and watch carefully to make sure it doesn’t burn.
Sauté the Vegetables:
- When the roux is done, put the chopped onion, bell pepper, celery, and minced garlic in the pan.
- Cook the vegetables in a pan until they are soft and see-through, for about 5-7 minutes, stirring them occasionally.
Add the seasonings and liquids:
- Mix in the chopped tomatoes and their juices with the bay leaves, then add the paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
- Slowly add the chicken or seafood stock into the mixture while stirring it.
Simmer the Etouffee:
- Heat the mixture until it starts to bubble gently, then turn the heat down to low.
- Let the Etouffee cook without a cover for about 20-25 minutes, stirring sometimes, until the flavors mix and the sauce becomes as thick as you like.
Put the shrimp in:
- Once the sauce gets thicker, put the shrimp in the pan after peeling and removing the black vein.
- “Let the shrimp cook in the sauce for 5-7 minutes, until they are pink and not see-through. ” Make sure you don’t cook them for too long, because they might get hard to eat.
Serve and enjoy:
- Take out the bay leaves from the Etouffee and throw them away.
- Serve the hot shrimp Etouffee over rice with chopped green onions and parsley on top for a fresh and colorful touch.
Conclusion
In this article, we have discussed the findings of our research. Based on our evidence, we can say that.
Kevin Belton’s recipe for shrimp Etouffee is a delicious meal that represents the flavors of Louisiana. This recipe has easy ingredients and clear directions to help you make Southern food at home. Whether you’re cooking for a special day or just want a tasty meal, shrimp Etouffee will become a favorite recipe for you.
Kevin Belton Shrimp Etouffee Recipe
Servings: 4
Ingredients
- 1 pound of shrimp peeled and deveined
- 1/2 cup of vegetable oil
- 1/2 cup of all-purpose flour
- 1 onion finely chopped
- 1 bell pepper finely chopped
- 2 celery stalks finely chopped
- 4 cloves of garlic minced
- 2 cups of chicken or seafood stock
- 1 can 14.5 ounces of diced tomatoes
- 2 bay leaves
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1/2 teaspoon of cayenne pepper adjust to taste
- Salt and black pepper to taste
- Cooked rice for serving
- Chopped green onions for garnish
- Chopped parsley for garnish
Instructions
Prepare the Roux:
- In a big frying pan or pot, warm the vegetable oil on medium heat.
- Slowly mix the flour into the mixture, stirring the whole time to prevent lumps from forming.
- Keep cooking the roux and stirring it often until it turns into a dark brown color, like chocolate. This might take 15-20 minutes, so wait and watch carefully to make sure it doesn't burn.
Sauté the Vegetables:
- When the roux is done, put the chopped onion, bell pepper, celery, and minced garlic in the pan.
- Cook the vegetables in a pan until they are soft and see-through, for about 5-7 minutes, stirring them occasionally.
Add the seasonings and liquids:
- Mix in the chopped tomatoes and their juices with the bay leaves, then add the paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
- Slowly add the chicken or seafood stock into the mixture while stirring it.
Simmer the Etouffee:
- Heat the mixture until it starts to bubble gently, then turn the heat down to low.
- Let the Etouffee cook without a cover for about 20-25 minutes, stirring sometimes, until the flavors mix and the sauce becomes as thick as you like.
Put the shrimp in:
- Once the sauce gets thicker, put the shrimp in the pan after peeling and removing the black vein.
- "Let the shrimp cook in the sauce for 5-7 minutes, until they are pink and not see-through. " Make sure you don't cook them for too long, because they might get hard to eat.
Serve and enjoy:
- Take out the bay leaves from the Etouffee and throw them away.
- Serve the hot shrimp Etouffee over rice with chopped green onions and parsley on top for a fresh and colorful touch.
