Cajun sauce for shrimp

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By submitting your email, you agree to our Terms and Privacy Notice. The Surface Book 3’s screen disconnected from the keyboard. This Creole-style shrimp étouffée recipe is made with a brown roux and tomatoes. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

French word that means “smothered” or “suffocated. As you can see in the photo, the shrimp are smothered with a combination of chopped vegetables and tomatoes in a rich brown roux. The brown roux and the addition of tomatoes are typical of a Creole étouffée. Most Creole and Cajun seasonings are made with a generous amount of salt, so taste and add salt, if needed, just before adding the shrimp.