How to Cook Louisiana Shrimp Étouffée - Video

There are many ways to make an étouffée, some are fancy and some pretty basic. I try to cook and show recipes that anyone can make. This recipe is what you would eat at someone's house on a Tuesday evening. Thanks for watching and let me know if you make it.

Shrimp Étouffée Recipe
⚪ 2 lbs (900 grams) peeled and deveined shrimp
⚪ 2 Diced Onions
⚪ 1 Diced Bell Pepper
⚪ 2 diced ribs of celery
⚪ 4 cloves garlic
⚪ 1.5 Sticks (6 oz or 170 grams) Butter
⚪ 6 tbsp (50 grams) All Purpose flour
⚪ 4 tsp (24g) of Better than Bouillon or 4 bouillon cubes
⚪ 4 cups of water
⚪ Creole seasoning to taste
⚪ Salt to taste

Steps
1. Melt butter over medium heat. Once hot, add in vegetables. Sauce vegetables until very tender and softened.
2. Add in flour and make a roux. Roux should be a blonde roux (golden brown color).
3. Add in water, bouillon, and paprika. Simmer on low to medium-low for 20 minutes.
4. Taste for seasoning. Add in salt and creole seasoning.
5. Add and stir in the shrimp. Simmer for 5 minutes minutes. Check to see if shrimp are pink and firm. If not, cook for 5 more minutes.
6. Serve over white rice.


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