Easy Shrimp Stew (Shrimp Étouffée)
Rich and comforting Cajun shrimp stew packed with tender shrimp simmered in a buttery roux, bell pepper, celery and bold spices. Perfect comfort food for those looking for something a little out of the ordinary!
Servings: 4
Calories: 310kcal
Ingredients
- 1 tbsp vegetable oil or avocado oil
- 1 large onion finely diced
- 2 ribs celery finely diced
- 1 green bell pepper finely diced
- 3 cloves garlic chopped or minced
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil or avocado oil
- 2 ½ tbsp flour all-purpose / plain
- 1 ½ tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 red jalapeño seeded and finely diced
- 2 cups (500ml) chicken stock or fish stock / seafood stock
- 1 tbsp mild Cajun seasoning
- 1 tsp garlic powder
- 1 tsp sweet smoked paprika
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp celery salt (optional)
- ¼ tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 lb (900g) large shrimp (or prawns) peeled and deveined
- salt and pepper to taste
- 1 dash Tabasco or to taste
- pinch red pepper flakes or to taste
- 4 green onions sliced, to serve
Instructions
- Heat a little vegetable oil in a large skillet or Dutch oven and sweat the onion, celery and green bell pepper for 5-7 minutes over medium-low heat, stirring often, until softened.1 tbsp vegetable oil, 1 large onion, 2 ribs celery, 1 green bell pepper
- Add the chopped garlic and cook for 30 seconds or so then use a slotted spoon to set the vegetables aside for now.3 cloves garlic
- Melt butter (and splash more oil) in the same skillet and medium heat. Stir in the flour and cook, stirring constantly, until the roux starts to color at the edges.2 tbsp unsalted butter, 1 tbsp vegetable oil, 2 ½ tbsp flour
- Stir in the tomato paste and sauté for a couple of minutes to help release its complex umami flavors.1 ½ tbsp tomato paste
- Gradually add the stock, a little at a time, stirring it in to incorporate into the roux.2 cups (500ml) chicken stock
- Add the sautéed vegetables back into the pan, stir in the seasoning blend and Worcestershire sauce and bring the stew a gentle simmer.2 tsp Worcestershire sauce, 1 red jalapeño, 1 tbsp mild Cajun seasoning, 1 tsp garlic powder, 1 tsp sweet smoked paprika, ½ tsp salt, ½ tsp white pepper, ½ tsp celery salt, ¼ tsp cayenne pepper, 1 tsp dried oregano, 1 tsp dried thyme
- Stir in the shrimp, cover the pot and cook for 7-10 minutes over low heat.2 lb (900g) large shrimp (or prawns)
- Adjust the seasoning, adding a dash of Tabasco or red pepper flakes, to taste, for a little kick! Garnish with chopped green onions and serve over rice.salt and pepper, 1 dash Tabasco, pinch red pepper flakes, 4 green onions
Video
Notes
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in a covered container in the microwave. Avoid overcooking when reheating to keep the shrimp tender.
Nutrition
Calories: 310kcal | Carbohydrates: 18g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 304mg | Sodium: 2110mg | Potassium: 639mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1959IU | Vitamin C: 6mg | Calcium: 171mg | Iron: 2mg
