Hearty Louisiana Shrimp Étouffée

• Cayenne pepper1/2 teaspoon cayenne pepper
• Garlic3 cloves garlic, minced
• Parsley1/4 cup fresh parsley, chopped
• Shrimp500g large shrimp, peeled and deveined
• Onion1 large onion, chopped
• Butter60g unsalted butter
• Flour60g all-purpose flour
• Tomato400g canned crushed tomatoes
• Broth750ml chicken or seafood broth
• Rice300g long-grain white rice
• Spice2 tablespoons Cajun seasoning
• Celery2 celery stalks, chopped
• Bell pepper1 green bell pepper, chopped

How to Make It

• 1

  Melt 60 g butter in a large pot or Dutch oven over medium heat. Add 60 g flour and cook, stirring constantly, to make a dark roux, about 10-15 minutes.

• 2

  Add 1 chopped onion, 2 chopped celery stalks, and 1 chopped bell pepper (the "holy trinity") to the roux. Cook until softened, about 8-10 minutes.

• 3

  Stir in 3 cloves minced garlic, 2 tablespoons Cajun seasoning, and 1/2 teaspoon cayenne pepper. Cook for 1 minute until fragrant.

• 4

  Gradually whisk in 750 ml hot seafood or chicken stock until smooth. Add 400 g diced tomatoes (canned or fresh). Bring to a simmer, then reduce heat and cook for 20 minutes, allowing flavors to meld.

• 5

  Add 500 g peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until shrimp are pink and cooked through. Do not overcook.

• 6

  Season with salt and black pepper to taste. Garnish with chopped fresh parsley or green onions. Serve immediately over 300 g (uncooked weight) cooked white rice.