Shrimp Etouffee
A classic Louisiana dish featuring succulent shrimp cooked in a thick, savory sauce with Cajun seasoning and the 'holy trinity' of vegetables.
Equipment
- Skillet
- Mixing Spoon
- Airtight Container
Ingredients
- 1/2 Tbsp olive oil for sautéing
- 1 lb peeled shrimp
- 2 Tbsp ghee or butter for richness
- 2 Tbsp arrowroot powder gluten-free thickener
- 4 cloves garlic minced for depth
- 1 onion finely diced
- 1 cup celery finely diced for crunch
- 1 cup green bell pepper finely diced for flavor
- 1/2 tsp salt to enhance taste
- 1/2 tsp pepper for mild kick
- 1 cup diced tomatoes to create a saucy base
- 2 Tbsp Cajun seasoning for authentic flavor
- 1 1/2 cups chicken stock for moisture
- 1 Tbsp chopped parsley or green onions for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the shrimp for about 2 minutes on each side until pink. Remove and set aside.
- Add ghee or butter to the same skillet. Once melted, sprinkle in arrowroot powder and stir to form a thick paste.
- Add diced green bell pepper, onion, celery, and minced garlic. Sauté for about 4 minutes until softened.
- Add diced tomatoes, Cajun seasoning, and chicken stock, stirring to dissolve the roux. Bring to a simmer and cook for 10 minutes.
- Return shrimp to the pan and cook for an additional 2-3 minutes until heated through.
- Serve over rice or cauliflower rice, garnished with parsley or green onions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.