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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Aromatics and Spices: Stir in minced garlic, thyme, and bay leaf. Continue cooking and stirring for 2 minutes to release their fragrance.
- 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.
- 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.
- 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.
- Adjust Seasoning and Consistency: If needed, add more shrimp broth or water to achieve desired thickness. Stir in hot sauce and salt to taste.
- 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
