Shrimp Étouffée Recipe

Shrimp Étouffée is a classic Louisiana dish that embodies the rich and flavorful traditions of Creole and Cajun cooking. This dish features succulent shrimp simmered in a deeply savory roux-based sauce, enhanced by a medley of vegetables, aromatic spices, and seafood stock.

Served over a bed of fluffy white rice, Shrimp Étouffée offers a comforting and satisfying meal that brings the vibrant flavors of the South straight to your table. Whether you’re a seasoned fan of Creole cuisine or new to its delights, this recipe is sure to impress.

Shrimp Étouffée Recipe

Ingredients

3 Tbsp. unsalted butter

3 Tbsp. vegetable oil

1/3 c. all-purpose flour

1 small yellow onion, chopped

1 green bell pepper, chopped

3 celery stalks, chopped

4 garlic cloves, chopped

1 1/2 Tbsp. Cajun or Creole seasoning

1 1/2 tsp. dried thyme

1/2 tsp. salt, plus additional to taste

3 c. seafood stock

1 15-oz. can diced tomatoes, drained

2 dried bay leaves

2 lb. medium shrimp, peeled and deveined

1 c. sliced green onions, divided

Cooked white rice, for serving

Instructions:

In large Dutch oven, heat the butter and oil over medium-low heat. Add the flour; cook stirring constantly, until rich golden brown and smooth, 6 to 8 minutes.

Stir in the onion, bell pepper, celery, garlic, Cajun seasoning, thyme, and salt. Cook, stirring often, until the vegetables are slightly softened, 5 to 7 minutes. Add the stock, tomatoes, and bay leaves. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 5 minutes.

Reduce the heat to medium-low. Stir in the shrimp and half of the green onion. Cook, uncovered, until the shrimp are pink and cooked through, 5 to 7 minutes.

Serve over cooked white rice. Top with the remaining green onion.

Notes:

Roux Consistency: Achieving the right consistency and color of the roux is crucial. It should be a rich golden brown. Stir constantly to avoid burning, which can give the dish a bitter taste.

Seafood Stock Substitute: If you don’t have seafood stock, you can use chicken or vegetable broth, but seafood stock will provide the most authentic flavor.

Cajun vs. Creole Seasoning: Both seasonings can be used, but Cajun seasoning tends to be spicier, while Creole seasoning has more herbal notes. Adjust the quantity based on your spice preference.

Tomato Variations: For a smoother sauce, you can blend the diced tomatoes before adding them. If you prefer a chunkier texture, leave them as is.

Shrimp Cooking Tip: Shrimp cook quickly and can become rubbery if overcooked. Keep an eye on them and remove the pot from heat as soon as they turn pink.

Rice Options: While white rice is traditional, you can serve the étouffée over brown rice, quinoa, or even cauliflower rice for a healthier twist.

Vegetable Additions: For added depth, you can include other vegetables like okra or tomatoes, which are commonly used in Southern cooking.

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Make Ahead: The roux and vegetable mixture can be prepared in advance and stored in the refrigerator for a day or two, making the final assembly quicker.

Leftovers: Shrimp Étouffée can be stored in the refrigerator for up to 3 days. Reheat gently over low heat to avoid overcooking the shrimp.

Garnish Ideas: In addition to green onions, you can garnish the dish with fresh parsley, a squeeze of lemon, or a dash of hot sauce for extra flavor.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen shrimp?

Yes, you can use frozen shrimp for this recipe.

Just make sure to thaw them completely and pat them dry before cooking to prevent excess water from diluting the sauce.

What can I substitute for seafood stock?

If you don’t have seafood stock, chicken broth or vegetable broth can be used as a substitute.

However, seafood stock provides the most authentic flavor for this dish.

How do I prevent the roux from burning?

Stir the roux constantly over medium-low heat and keep an eye on the color.

If it starts to darken too quickly or stick, reduce the heat to avoid burning.

Can I make this dish ahead of time?

Yes, you can prepare the roux and vegetable mixture a day or two in advance and store it in the refrigerator.

Add the shrimp and cook just before serving to keep them tender.

What type of rice is best for serving with Shrimp Étouffée?

White rice is traditional, but you can also serve it with brown rice, jasmine rice, or even cauliflower rice for a lower-carb option.

Can I make this dish spicier?

Absolutely! Increase the amount of Cajun or Creole seasoning, or add a dash of hot sauce or cayenne pepper for extra heat.

How can I thicken the sauce if it’s too thin?

If the sauce is too thin, let it simmer uncovered to reduce and thicken.

You can also mix a little cornstarch with cold water and stir it in to thicken the sauce.

What vegetables can I add to this recipe?

Besides the classic trinity of onion, bell pepper, and celery, you can add vegetables like okra, diced tomatoes, or even mushrooms to enhance the dish.

Can I use pre-cooked shrimp?

It’s best to use raw shrimp, but if you have pre-cooked shrimp, add them just at the end to warm them through without overcooking.

How should I store leftovers?

Store leftover Shrimp Étouffée in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat to avoid overcooking the shrimp.