A creamy, velvety smooth Creole-style Shrimp Etouffée with a foolproof roux, a simple sauce fortified with the Cajun's holy trinity of vegetables, fresh tomatoes, and quick-cooking shrimp!
Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.
Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.
Stir in the tomato paste, and begin adding the first 2 cups of broth one big splash at a time, stirring well after each addition. Add the remaining broth and stir to combine.
Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.
Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the shrimp and simmer an additional 5 minutes, stirring often. Serve with a heaping serving of fluffy white rice, and enjoy!
We prefer to use wild-caught, frozen shrimp that comes peeled and deveined to speed along the preparations. You can typically find frozen shrimp near the fresh seafood or in the freezer section. Be sure it is thawed before adding to the pot.
The Anthony Kitchen