Shrimp Étouffée with Scallion Rice

Shrimp Étouffée with Scallion Rice

Shrimp Étouffée with Scallion Rice

Experience the flavors of Louisiana with this hearty shrimp étouffée, featuring a rich roux-based sauce packed with onions, celery, and bell peppers. Served over fluffy, scallion-studded jasmine rice, it’s a comforting dish perfect for a savory weeknight meal or a festive gathering.

Ingredients (Serves 2)

  • For the Rice:

    • 5 ounces (about ¾ cup) jasmine rice
    • 2 scallions (green onions), trimmed and thinly sliced (white/light greens separated from dark greens)
    • 1 tablespoon olive oil
    • 1½ cups water
    • ½ teaspoon kosher salt

  • For the Étouffée:

    • 1 yellow onion, finely chopped
    • 1 small bunch celery, thinly sliced (about 1 cup)
    • 1 bell pepper, cored and cut into ½-inch pieces
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 4 tablespoons all-purpose flour
    • 1½ teaspoons Cajun seasoning (adjust to taste)
    • 2½ cups seafood broth
    • 10 ounces shrimp, peeled and deveined
    • Kosher salt, to taste

Directions

  1. Prepare the Rice:

    1. In a small saucepan over medium-high heat, warm 1 tablespoon olive oil.
    2. Add the 5 ounces of jasmine rice along with the white and light green parts of the sliced scallions.
    3. Cook, stirring, for 1–2 minutes or until some of the rice grains turn chalky white.
    4. Stir in 1½ cups water and ½ teaspoon kosher salt.
    5. Bring to a boil, then reduce the heat to low, cover, and cook for about 17 minutes, or until the liquid is absorbed and the rice is tender.
    6. Remove from heat and keep covered until ready to serve.

  2. Build the Étouffée Base (Roux and Vegetables):

    1. In a medium saucepan over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil.
    2. Whisk in the 4 tablespoons all-purpose flour and cook, stirring constantly, for 4–5 minutes, or until the mixture turns the color of dark peanut butter. This is your roux.
    3. Add the finely chopped onion, thinly sliced celery, and bell pepper. Stir frequently for 5–6 minutes, or until the vegetables are beginning to soften.

  3. Season and Simmer:

    1. Stir in 1½ teaspoons Cajun seasoning (more or less to taste). Cook for about 1 minute until fragrant.
    2. Gradually pour in 2½ cups seafood broth, stirring well.
    3. Bring the mixture to a boil, then reduce heat to medium.
    4. Season lightly with kosher salt, and simmer for 5–7 minutes, or until the sauce thickens and the vegetables are fully tender.

  4. Add the Shrimp:

    1. Rinse and pat dry the 10 ounces of shrimp.
    2. Stir the shrimp into the simmering sauce.
    3. Cook, uncovered, for 2–3 minutes, or until the shrimp are pink, curled, and cooked through. Remove from heat.

  5. Finish and Serve:

    1. Fluff the cooked rice with a fork and stir in all but 1 tablespoon of the scallion dark greens.
    2. Spoon the rice into individual serving bowls.
    3. Ladle the shrimp étouffée over the rice.
    4. Sprinkle with the reserved scallion dark greens.
    5. Enjoy your delicious homemade étouffée!

Serving Suggestions and Tips

  • Serving Size: This recipe comfortably serves 2–3 as a main dish.
  • Spice Level: Adjust the Cajun seasoning and add a pinch of cayenne pepper if you desire more heat.
  • Broth Substitute: If you don’t have seafood broth, chicken or vegetable broth can be used, though the flavor will differ slightly.
  • Roux Consistency: Achieving a darker roux adds depth to the flavor. Keep a close eye to prevent burning—lower the heat if needed.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if the sauce becomes too thick.
  • Customization: Feel free to add sliced andouille sausage or other proteins along with the shrimp for a heartier stew.

Enjoy this flavorful Shrimp Étouffée with Jasmine Rice for a taste of Louisiana comfort right at home!

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