A flavorful and hearty Shrimp Étouffée recipe with a slight twist to enhance its taste and ease of preparation.
Melt the butter in a 3.5-quart Dutch oven over medium heat.
Ensure the butter doesn't brown to maintain a smooth roux.
Add the flour to the melted butter and stir continuously to create a roux. Cook until it reaches a peanut butter color.
Stir constantly to prevent the roux from burning.
Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook until the vegetables are softened.
Cut the vegetables evenly for uniform cooking.
Stir in the diced tomatoes, bay leaves, and cayenne pepper. Cook for a few minutes to combine flavors.
Adjust the cayenne pepper to your spice preference.
Add the shrimp to the pot and cook until they turn pink and are cooked through.
Avoid overcooking the shrimp to keep them tender.
Stir in the chopped parsley and serve the étouffée over steamed rice, garnished with green onion.
Serve immediately for the best flavor and texture.
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