Description
Shrimp Étouffée is a classic Cajun and Creole dish featuring succulent shrimp simmered in a flavorful, medium-brown roux-based sauce with the holy trinity of vegetables: onions, bell peppers, and celery. Enhanced with aromatic spices and herbs, this rich and comforting dish is traditionally served over fluffy white rice, showcasing the heart of Louisiana cuisine.
Ingredients
Scale
Shrimp Étouffée Ingredients
- 1½ pounds large shrimp (peeled and deveined)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 medium onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 2 celery stalks (finely chopped)
- 3 garlic cloves (minced)
- 2 cups seafood or chicken stock
- 1 (14-ounce) can diced tomatoes (optional, for Creole-style)
- 2 teaspoons Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 2 green onions (sliced)
- 2 tablespoons fresh parsley (chopped)
- Salt to taste
- Cooked white rice (for serving)
Instructions
- Make the Roux: In a large heavy skillet or Dutch oven, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 8–10 minutes until the mixture turns a medium-brown color, which forms the flavorful base of the dish.
- Sauté the Vegetables: Add the finely chopped onion, green bell pepper, celery, and minced garlic to the roux. Cook for 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Add Spices and Herbs: Stir in the Cajun seasoning, paprika, thyme, black pepper, optional cayenne pepper, and bay leaves, allowing the flavors to meld with the vegetable and roux mixture.
- Add Liquid Ingredients: Slowly whisk in the seafood or chicken stock to the skillet, ensuring the roux dissolves evenly without lumps. Add Worcestershire sauce and diced tomatoes if using, blending well to combine all ingredients.
- Simmer the Étouffée: Reduce the heat to low. Let the mixture simmer gently for 15–20 minutes, stirring occasionally, until the sauce slightly thickens and the flavors intensify.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 5–7 minutes until the shrimp turn pink and are cooked through.
- Finish and Serve: Remove the bay leaves. Stir in the sliced green onions and chopped parsley. Adjust seasoning with salt as needed. Serve the étouffée hot over cooked white rice for a traditional experience.
Notes
- For an authentic flavor, use homemade shrimp or seafood stock made by simmering shrimp shells.
- Étouffée can be made with crawfish as an excellent alternative to shrimp.
- Serve with hot sauce on the side to add extra heat if desired.
