Melt butter in a heavy-bottom pot or Dutch oven over medium-low heat. Whisk in the all-purpose flour and cook, stirring constantly, for 15 to 20 minutes until the mixture turns peanut-butter brown and smells nutty but not burnt.
0.25 cup all-purpose flour, 0.25 cup butter
Add diced onion, celery, and bell pepper to the roux. Stir well and cook for 5 to 7 minutes until vegetables soften and turn translucent. Add minced garlic and cook for 1 more minute.
1 medium onion, 1 each bell pepper, 2 stalks celery, 4 cloves garlic
Stir in tomato paste, Cajun seasoning, and sliced Andouille sausage. Slowly pour in the seafood broth while stirring. Bring to a simmer and cook uncovered for 10 to 15 minutes until the sauce thickens enough to coat a spoon.
2 tbsp tomato paste, 2 tsp Cajun seasoning, 8 oz andouille sausage, 2 cups seafood broth
Nestle the peeled and deveined shrimp into the simmering sauce. Stir gently to coat the shrimp and cook for 3 to 4 minutes until the shrimp turn opaque pink and curl into a loose C-shape. Avoid cooking longer to prevent rubbery texture.
1 lb shrimp
Remove the pot from heat and let the étouffée rest for 5 minutes to allow flavors to blend. Taste and adjust salt or Cajun seasoning as needed. Spoon the étouffée over warm cooked white rice in shallow bowls and serve.
2 cups white rice
