Shrimp étouffée

Ingredients

• 700 g peeled raw shrimp
• 70 g unsalted butter
• 50 g all-purpose flour
• 1 piece yellow onion
• 2 pieces celery stalk
• 1 piece green bell pepper
• 2 cloves garlic
• 600 ml chicken broth
• 1 tsp Cajun seasoning blend
• 1 leaf bay leaf
• 320 g long-grain rice
• 640 ml water
• to taste fine salt
• to taste ground black pepper
• 2 sprigs scallion
• 1 piece lemon

Method

1. Rinse the rice until the water runs almost clear, then cook with the water and a pinch of salt until fully absorbed; let it rest covered while the sauce finishes.
2. Dice the onion, celery, and bell pepper into small, even pieces; mince the garlic and keep the shrimp very cold until ready to cook.
3. Melt the butter in a large sauté pan over medium heat, add the flour, and stir constantly until you get a blond roux that is smooth, glossy, and smells like warm hazelnuts.
4. Add the onion, celery, and bell pepper to the roux, then cook, stirring, until the vegetables are tender and the bottom catches slightly without burning.
5. Add the garlic, Cajun seasoning blend, and bay leaf; stir until the aromas are clearly released from the pan.
6. Pour in the broth gradually, whisking to smooth out the sauce, then simmer over low heat until it coats the back of a spoon and maintains a thick, glossy texture.
7. Season with salt and pepper, remove the bay leaf, then add the shrimp and cook just until they become pink, firm, and still pearly in the center.
8. Loosen the sauce with a small splash of broth if it thickens too much, then turn off the heat as soon as the shrimp are cooked so they don't become rubbery.
9. Serve the hot étouffée over the rice, sprinkle with sliced scallion, and offer lemon at the table to brighten the sauce right before eating.

Nutrition

Per serving

Energy

672.3 kcal

Protein

50.97 g

Carbohydrate

79.59 g

Fat

16.2 g

Fibre

3.92 g

Calcium

176.21 mg

Iron

6.07 mg

Magnesium

99.95 mg