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Created by the Genie — AI-generated, review before relying on it
Plump shrimp simmer in a rich, roux-thickened Cajun sauce loaded with bell pepper, onion, and celery, ladled over rice for a true Louisiana classic.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Melt the butter in a large pot over medium heat.
Step 2
Whisk in the flour and cook, stirring constantly, for 8-10 minutes, until the roux turns a the color of peanut butter (butter scorches past that point).
Step 3
Add the bell pepper, onion, and celery, and cook for 5-6 minutes, until softened.
Step 4
Stir in the garlic and cajun seasoning and cook for 1 minute, until fragrant.
Step 5
Gradually whisk in the water and bring to a simmer.
Step 6
Cook for 15 minutes, stirring occasionally, until the sauce thickens.
Step 7
Season the shrimp with salt and stir them into the sauce.
Step 8
Simmer for 4-5 minutes, until the shrimp turn pink and opaque.
Step 9
Serve the etouffee hot, ladled over cooked rice.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
