Étouffée is a spicy, creamy Cajun dish that is always served over rice.
Serves: 2Hands-on: 15 minutesTotal: 2 hours 35 minutesDifficulty: Easy
- 1½ Tbsp. butter
- 1 Tbsp. Creole seasoning
- 2 Tbsp. all-purpose flour
- 1 clove garlic, peeled and minced
- ½ cup diced onion
- ¼ cup diced celery
- 1 small jalapeño pepper, seeded and minced
- ¾ cup water
- 1 tsp. hot sauce
- 1 tsp. Worcestershire sauce
- 1 small tomato, diced
- ½ tsp. dried thyme
- ½ lb. medium shrimp, peeled, deveined, and tails removed
- ¼ cup diced green onion
- 1 cup cooked rice
- Place the butter, Creole seasoning, and flour in a medium nonstick skillet. Cook 1 minute, stirring twice. Add the garlic, onion, and celery. Sauté until the mixture is golden. Add the water and bring to a boil. Cook, stirring occasionally, until the mixture has thickened.
- Scrape the mixture into a 2-quart slow cooker and add the hot sauce, Worcestershire sauce and thyme. Cook on low for 2 hours.
- Add the jalapeno, tomato, shrimp, and green onion. Stir. Cook on high for about 20 minutes or until the shrimp is fully cooked. Stir. Serve over rice.