Cajun Shrimp Étouffée Ingredients: 1 pound shrimp, peeled and deveined 2 tablespoons Creole seasoning 3 tablespoons unsalted butter 1 large onion, finely chopped 1 green bell pepper, finely chopped 3 stalks celery, finely chopped 4 cloves garlic, minced 1/4 cup all-purpose flour 3 cups shrimp stock or chicken stock 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce Salt and pepper to taste 1/2 cup green onions, chopped 2 tablespoons fresh parsley, chopped Directions: Season the shrimp with 1 tablespoon of Creole seasoning. In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes. Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux. Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through. Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 4 servings #cajunfood #shrimpetouffee #creole