This Cajun shrimp recipe is full of flavor and it’s quick and easy to put together. With just a few simple ingredients you can have a delicious dinner on the table in just over 30 minutes. This isn’t just a shrimp recipe, either. You can easily substitute chicken or sausage for the shrimp.
I have been messing around with gumbo and jambalaya recipes for years. I never found one that was good enough to share until now. This Cajun shrimp recipe is the perfect combination of quick, easy and absolutely delicious. I don’t normally have shrimp on hand, but I think that this dish would be fantastic with chicken and even some sausage. You can adjust the heat by adding more Tabasco, or take it out entirely if you don’t like spicy.
This dish begins with a roux, which is a combination of butter and flour that is then cooked until it’s light or dark brown. A roux is common in traditional gumbo recipes. Just be careful not to burn it!
- 1/2 cup butter
- 1 Tablespoon plus 1 teaspoon flour
- 1 red bell pepper, cut in to 1/4 inch thick slices
- 1 yellow bell pepper, cut in to 1/4 inch thick slices
- 1 onion, cut in to 1/4 inch thick slices
- 3 cloves garlic, roughly chopped
- 1 celery stalk, thickly chopped
- 2 14.5 ounce cans diced tomatoes
- 2 cups chicken broth
- 1 1/2 teaspoons cajun seasoning
- 1/2 teaspoon coarse salt
- 1/2 teaspoon paprika
- 1/2 teaspoon (or more) Tabasco
- 1-2 pounds raw shrimp, peeled
- Cooked rice
- In a large Dutch oven, melt better over medium heat. Add flour and whisk to combine. Continue to whisk and cook until mixture turns brown, about 3-4 minutes. You can keep cooking to a deeper brown, if desired, but don't burn it!
- Add peppers, celery, onions and garlic to the pan. Cook until softened, about 7 minutes.
- Add tomatoes, broth, spices and hot sauce to the pan and stir to combine. Bring mixture to a boil, then turn down heat and simmer until slightly thickened, about 30 minutes.
- Add in shrimp and cook until pink, about 3-5 minutes.
- Serve over cooked rice.
Adapted from Martha Stewart