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Smoky Cajun Shrimp Étouffée is more than just a dish; it is a celebration of Louisiana's rich culinary heritage. This classic dish showcases the vibrant flavors of Cajun cuisine, combining shrimp with a velvety sauce that highlights the region's distinctive spices and ingredients. Étouffée, which translates to "smothered" in French, reflects the cooking technique where the main protein is gently cooked with a flavorful sauce, allowing it to absorb the rich flavors of the dish.

Smoky Cajun Shrimp Étouffée

Experience the vibrant flavors of Louisiana cuisine with Smoky Cajun Shrimp Étouffée. This comforting dish combines fresh shrimp with a rich, velvety sauce, infused with the essence of Cajun spices. Learn about the importance of roux, the holy trinity of vegetables, and how to choose the perfect ingredients. Ideal for home cooks seeking nostalgia and warmth, this delicious recipe brings family and friends together for a memorable meal. Dive into this culinary journey and savor the tradition!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 large onion, diced

1 green bell pepper, diced

1 stalk celery, diced

4 cloves garlic, minced

2 cups seafood stock (or chicken stock)

1 (14.5 oz) can diced tomatoes (with green chilies if desired)

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

2 green onions, chopped (for garnish)

1/4 cup fresh parsley, chopped (for garnish)

4 cups cooked white rice (for serving)

Hot sauce (optional, for serving)

Instructions
 

Prepare the Roux: In a large, heavy-bottom pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a smooth roux. Continue to cook this mixture, stirring constantly, for about 15-20 minutes or until it reaches a deep, golden brown color, being careful not to let it burn.

    Sauté the Vegetables: Once the roux is ready, add the diced onion, bell pepper, and celery into the pot. These vegetables form the holy trinity of Cajun cuisine. Sauté the mixture for about 5-7 minutes, stirring occasionally until the vegetables are softened and fragrant.

      Incorporate Aromatics: Add the minced garlic to the pot and stir. Cook for an additional minute, allowing the garlic to release its aromatic flavor.

        Combine Remaining Ingredients: Gradually pour in the seafood stock, stirring continuously to prevent any lumps from forming. Then, add the diced tomatoes along with their juice, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.

          Add the Shrimp: Once the mixture is simmering nicely, gently fold in the peeled and deveined shrimp. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque, ensuring they're cooked through.

            Taste and Adjust Seasoning: Before serving, taste the étouffée and adjust the flavors by adding more salt, pepper, or hot sauce if you prefer heightened spiciness.

              Serve the Dish: To serve, place a generous scoop of cooked white rice into a bowl, then ladle the smoky Cajun shrimp étouffée over the top. Finish with a sprinkle of chopped green onions and fresh parsley for a vibrant touch.

                Enjoy: Serve immediately, offering extra hot sauce on the side for those who appreciate a little added heat in their dish!

                  Prep Time, Total Time, Servings:

                    30 minutes | 1 hour | 4 servings

                      Presentation Tips: For a more inviting presentation, serve the étouffée in shallow bowls, garnished with a sprig of parsley and a few slices of fresh lime for a pop of color.