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Shrimp Etouffee is a dish that embodies the heart and soul of Cajun cuisine, bringing together rich flavors and a deep cultural heritage that has been passed down through generations. Originating in the bayous of Louisiana, Etouffee—meaning "to smother" in French—refers to the method of slow-cooking shrimp in a flavorful sauce, typically served over a bed of rice. This classic dish has become a staple in both home kitchens and restaurants, celebrated for its comforting, hearty taste and its ability to transport diners to the vibrant landscapes of Louisiana.

Shrimp Etouffee Recipe - The Fork Bite

Dive into the vibrant world of Cajun cuisine with a delightful twist on Shrimp Etouffee! This flavorful dish captures the essence of Louisiana, combining shrimp with a rich roux and the holy trinity of vegetables. Whether you're a seasoned chef or a budding cook, our fun Coloring Book Extravaganza encourages creativity in the kitchen. Explore flavors, share traditions, and bring comfort to your table. Let's celebrate this Cajun classic together! #ShrimpEtouffee #CajunCuisine #CookingFun #Foodie #FamilyTraditions #LouisianaFlavors
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Ingredients
  

1 pound shrimp, peeled and deveined

1/2 cup butter

1/2 cup flour

1 onion, diced

1 bell pepper, diced

1 celery stalk, diced

4 cloves garlic, minced

2 cups chicken broth

1 can diced tomatoes (14.5 ounces)

2 tablespoons Cajun seasoning

2 bay leaves

Salt and pepper to taste

3 green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large heavy pot, melt the butter over medium heat.

    Once melted, whisk in the flour to create a roux. Cook until thickened and golden brown, about 10-15 minutes.

      Add the diced onion, bell pepper, celery, and garlic to the roux. Sauté until the vegetables are soft.

        Pour in the chicken broth and stir to combine. Add the diced tomatoes, Cajun seasoning, bay leaves, salt, and pepper.

          Allow the mixture to simmer for about 20-30 minutes to let the flavors meld together.

            Add the shrimp and cook until they are pink and opaque, about 5-7 minutes.

              Remove from heat, discard the bay leaves, and serve warm over rice, garnished with green onions and parsley.

                Prep Time: 15 min | Total Time: 50 min | Servings: 4 |