Shrimp Etouffee Recipe

If you have ever wanted to dive into the heart of Cajun comfort food, this Shrimp Etouffee Recipe is your golden ticket. Picture tender shrimp swimming in a rich, deeply flavored sauce built on a perfectly browned roux, accented by the holy trinity of onion, bell pepper, and celery. This dish is a beautiful melody of spices, aroma, and Southern soul, delivering an unforgettable meal that’s both hearty and utterly delicious. Whether you’re a seasoned cook or a curious foodie, this Shrimp Etouffee Recipe will easily become a favorite in your culinary rotation!

Ingredients You’ll Need

These ingredients are deceptively simple but essential; each plays a critical role in layering flavors and creating the luscious texture that defines Shrimp Etouffee. From the aromatic vegetables to the carefully spiced seasonings, every component contributes to the authenticity and vibrancy of the dish.

• Canola oil (2 tablespoons): A neutral oil perfect for building the roux without overpowering other flavors.
• Butter (2 tablespoons): Adds richness and gives the roux a velvety base.
• Flour (¼ cup): The thickening agent that, when browned, creates the signature roux for etouffee.
• Onion (½ medium, diced): Part of the holy trinity, provides sweetness and depth.
• Green bell pepper (½ cup, diced): Adds a subtle bitter crunch and vibrant color.
• Celery (⅓ cup, chopped): Offers an earthy bite and balances the other aromatics.
• Minced garlic (2 teaspoons): Packs a fragrant punch that awakens the dish.
• Thyme (1 teaspoon, fresh or dried): Brings an herby earthiness to the sauce.
• Bay leaf (1): Infuses gentle, herbal undertones during simmering.
• Chopped tomatoes (1 cup): Provide natural sweetness and acidity to balance the richness.
• Worcestershire sauce (1 teaspoon): Adds umami depth and complexity.
• Smoked paprika (½ teaspoon): Imparts a smoky warmth with just a hint of spice.
• Creole seasoning (2 teaspoons): The magic blend of spices that brings authentic Louisiana flavor.
• Seafood broth (2 cups) or water: Essential liquid that carries the dish’s flavor and keeps it saucy.
• Shrimp (1 pound, peeled and deveined): The star protein, tender and succulent.
• Hot sauce (1 teaspoon, optional): For those who enjoy a touch of heat to brighten the dish.
• Green onions (2, chopped): Fresh garnish that adds crunch and mild onion flavor.
• Parsley (2-3 tablespoons, chopped): Adds a burst of color and freshness on top.

How to Make Shrimp Etouffee Recipe

Step 1: Make a Flavorful Shrimp Stock

Start by building a rich base from scratch using shrimp shells and vegetable scraps for maximum flavor. Melt a bit of butter or oil in your pan, toss in the shrimp shells along with extra onion, garlic, celery scraps, bay leaf, and thyme. Sauté gently for about 5 to 7 minutes while stirring constantly to develop aromas but avoid burning. Then add water—about 5 cups—and let this simmer for 40 minutes to an hour. The result is a beautifully infused stock that will enhance your etouffee’s complexity. Strain the stock through a fine sieve and set it aside; this liquid treasure will make your sauce sing.

Step 2: Create the Perfect Roux

In a heavy-bottomed pan or Dutch oven, combine butter, canola oil, and flour. This triumvirate is where the magic truly happens. Cook over medium heat, stirring constantly for 10-12 minutes until the roux turns a gorgeous golden brown shade. This step calls for your full attention because the roux can burn quickly—but patience here lays a rich, nutty foundation that makes this Shrimp Etouffee Recipe unforgettable.

Step 3: Add the Holy Trinity and Build Layers

Add diced onion, green bell pepper, and celery to the roux and cook for 8-10 minutes until softened and fragrant. Then stir in garlic, thyme, and bay leaf, letting their aromas meld for a couple more minutes, setting a bold and inviting base for the sauce.

Step 4: Introduce the Tomatoes and Seasonings

Pour in the chopped tomatoes alongside Worcestershire sauce, smoked paprika, and Creole seasoning. Let this cook gently for about 5 minutes to marry all the flavors together. The tomatoes not only add a subtle tang but also balance the richness of the roux and butter beautifully.

Step 5: Bring It All Together with Stock and Shrimp

Gradually add 2 cups of your homemade shrimp stock, stirring constantly. Bring the sauce to a boil, then reduce to a simmer before adding the shrimp. Cook the shrimp in the simmering sauce for 5 minutes until just tender and pink. An alternative method is to season the shrimp with Creole seasoning, sauté them separately for a few minutes, and add at the end for a slightly different texture and flavor burst. Adjust the thickness and seasoning with extra stock, water, hot sauce, and salt until it’s just right for your palate.

Step 6: Finish with Fresh Herbs and Serve

Remove the bay leaf, then stir in chopped green onions and parsley to brighten the dish with fresh color and flavor. Serve your Shrimp Etouffee piping hot atop a bed of fluffy white rice to soak up that luscious sauce.

How to Serve Shrimp Etouffee Recipe

Garnishes

Nothing brings this dish to life like fresh garnishes. Sprinkle chopped green onions and parsley on top right before serving to add vibrant color and a burst of freshness. If you want an extra kick, a few dashes of your favorite hot sauce will complement the Creole flavors perfectly.

Side Dishes

While Shrimp Etouffee is hearty on its own, pairing it with simple sides can elevate your meal. Fluffy white rice is traditional and ideal for soaking up the saucy goodness, but creamy mashed potatoes or crusty French bread also work beautifully. A crisp green salad or roasted vegetables can add a refreshing contrast to the rich dish.

Creative Ways to Present

For a special occasion, consider serving Shrimp Etouffee in hollowed-out mini bell peppers or over creamy grits to introduce a southern twist. Plating in shallow bowls with a sprinkle of freshly ground black pepper and an extra sprig of parsley makes for a restaurant-worthy presentation. Don’t forget to serve with a cold beverage – a chilled white wine or a classic iced tea pairs wonderfully with the bold tastes of this dish.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Etouffee keeps beautifully in an airtight container in the refrigerator for up to 3 days. Because the shrimp can become tough when overcooked or reheated repeatedly, it’s best to store the sauce separately if possible and combine just before serving.

Freezing

You can freeze the etouffee sauce without shrimp for up to 2 months. When ready to enjoy, thaw overnight in the fridge and add freshly cooked shrimp during reheating. Freezing shrimp after cooking often results in a rubbery texture, so fresh shrimp at serving time makes the biggest difference.

Reheating

Reheat gently in a saucepan over low heat, stirring frequently to prevent scorching. Add a splash of water or shrimp stock if the sauce has thickened too much. If you stored the shrimp separately, add them at the end and warm through for just a few minutes to preserve tenderness.

FAQs

Can I use frozen shrimp for Shrimp Etouffee Recipe?

Absolutely! Just make sure to thaw the shrimp completely before cooking. Pat them dry to remove excess moisture, which helps them brown and cook evenly in the sauce.

Is Shrimp Etouffee very spicy?

The heat level can be adjusted to your liking. This recipe includes mild smoky paprika and Creole seasoning, which adds flavor more than intense spice. Adding hot sauce is optional and lets you control how fiery you want your dish.

What can I substitute for seafood broth?

If you don’t have seafood broth on hand, water works fine, especially if you boost the flavors with shrimp shells to make your own stock, as suggested. Vegetable broth is another great alternative for a similar depth.

Can I make this recipe ahead of time?

Yes! You can prepare the shrimp stock and sauce base ahead of time, then quickly cook the shrimp and assemble just before eating. This helps maintain the shrimp’s perfect texture and boosts convenience.

What is the “holy trinity” in Cajun cooking?

The holy trinity refers to the classic trio of chopped onions, green bell peppers, and celery. These vegetables create the essential flavor base in many Cajun dishes, including Shrimp Etouffee.

Final Thoughts

There is something truly special about the comforting embrace of a well-made Shrimp Etouffee Recipe: the warm, spicy sauce, the gentle kick of Creole seasoning, and the tender shrimp all coming together in perfect harmony. Whether you’re cooking for a family dinner or impressing friends with your Cajun cooking skills, this recipe is guaranteed to bring smiles and second helpings. So go ahead, gather your ingredients, and treat yourself to a soulful taste of Louisiana that’s sure to become a beloved classic in your kitchen!

Shrimp Etouffee Recipe

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4.2 from 71 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Shrimp Etouffee recipe is a classic Louisiana Creole dish featuring succulent shrimp simmered in a rich, flavorful roux-based sauce with the holy trinity of Cajun cooking — onions, bell peppers, and celery. Enhanced by aromatic spices and homemade shrimp stock, it’s a comforting and hearty seafood stew perfect served over steaming rice.

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Ingredients

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Shrimp Stock

• Shrimp shells from 1 pound (453g) shrimp
• ½ medium onion, diced (leftover from main ingredients)
• Garlic scraps from 2 teaspoons minced garlic
• Celery scraps from ⅓ cup (35-40g) chopped celery
• 1 bay leaf
• 1 teaspoon (1g) thyme (fresh or dried)
• 5 cups water

Etouffee

• 2 tablespoons (28ml) canola oil
• 2 tablespoons (28g) butter, plus additional for stock
• ¼ cup (30g) all-purpose flour
• ½ medium onion, diced
• ½ cup (70-75g) diced green bell pepper
• ⅓ cup (35-40g) chopped celery
• 2 teaspoons (10g) minced garlic
• 1 teaspoon (1g) thyme (fresh or dried)
• 1 bay leaf
• 1 cup (200g) chopped tomatoes
• 1 teaspoon (5g) Worcestershire sauce
• ½ teaspoon (1g) smoked paprika
• 2 teaspoons (8g) Creole seasoning
• 2 cups (500ml) homemade shrimp stock (or substitute with seafood broth or water)
• 1 pound (453g) shrimp, peeled and deveined
• 1 teaspoon (5g) hot sauce (optional)
• 2 green onions, chopped
• 2–3 tablespoons (8-12g) chopped parsley
• Salt, to taste

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Instructions

1. Make Shrimp Stock: In a saucepan or skillet, heat a teaspoon or two of butter or oil over medium heat. Add the shrimp shells, diced onion, garlic, celery scraps, bay leaf, and thyme. Sauté for 5-7 minutes, stirring constantly to prevent burning. Then add about 5 cups of water, bring to a simmer, and cook for 40 minutes to 1 hour to extract flavors. Remove from heat and strain through a sieve. Set the shrimp stock aside.
2. Prepare Roux: In a large Dutch oven or heavy-bottomed saucepan, combine 2 tablespoons butter, 2 tablespoons canola oil, and ¼ cup flour. Stir continuously over medium heat for 10-12 minutes, until the roux turns a medium-brown color. Monitor closely to avoid burning.
3. Add Vegetables: Add diced onion, green bell pepper, and celery to the roux. Cook for 8-10 minutes, stirring frequently, until the vegetables are softened.
4. Add Aromatics and Spices: Stir in minced garlic, thyme, and bay leaf. Continue cooking and stirring for 2 minutes to release their fragrance.
5. Add Tomatoes and Seasonings: Add chopped tomatoes, Worcestershire sauce, smoked paprika, and Creole seasoning. Cook the mixture for 5 minutes, allowing the flavors to meld.
6. Add Shrimp Stock and Simmer: Gradually pour in 2 cups of the prepared shrimp stock and bring the mixture to a boil. Reduce heat and let it simmer gently, thickening slightly.
7. Cook Shrimp: Add the peeled and deveined shrimp to the simmering etouffee. Let the shrimp cook for about 5 minutes until they turn opaque and are cooked through. Alternatively, you can season the shrimp with Creole seasoning, sauté them separately for 5 minutes, and add them at the end.
8. Adjust Seasoning and Consistency: If needed, add more shrimp broth or water to achieve desired thickness. Stir in hot sauce and salt to taste.
9. Finish and Serve: Stir in chopped green onions and parsley just before serving. Serve the shrimp etouffee hot over freshly cooked white rice.

Notes

• Making homemade shrimp stock from shells enhances the flavor but you can substitute with seafood broth or water in a pinch.
• Monitor the roux carefully as it can burn quickly; stir constantly and adjust heat as necessary.
• Adjust the level of heat by controlling the amount of hot sauce and Creole seasoning added.
• Serve immediately for best flavor and texture; leftovers store well refrigerated for 2 days.
• For gluten-free, use gluten-free flour or a roux made with cornstarch alternate.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Creole, Cajun, Southern American