Shrimp Étouffée Recipe
Get ready to fall head over heels for Shrimp Étouffée—a showstopping Cajun classic that wraps juicy, seasoned shrimp in a velvety, savory sauce and spoons it lovingly over fluffy white rice. This Louisiana favorite layers vegetables, spices, and just the right amount of heat to make every bite a celebration of Southern comfort. Whether you’re a longtime Cajun food lover or brand new to étouffée, you’ll find that this dish delivers big flavors with minimal fuss, and quickly becomes one of those recipes you can’t help but crave.
Ingredients You’ll Need
The beauty of Shrimp Étouffée lies in its straightforward ingredient list where every component brings its own magic! Here’s what you’ll need—and why you shouldn’t skip a thing.
- Medium shrimp: The star of the show, sweet and plump, especially delicious when tossed with Cajun seasoning before cooking.
- Cajun seasoning: Two tablespoons for just the right level of zesty, peppery heat that defines authentic étouffée flavor.
- Unsalted butter: Gives the roux its signature richness and depth; opt for unsalted so you can control the seasoning.
- All-purpose flour: The essential partner for butter to create a deep, nutty roux—the foundation of great étouffée sauce.
- Onion, celery, green bell pepper: This classic “holy trinity” of Cajun cooking forms the aromatic backbone of your dish.
- Garlic: Delivers a punch of flavor that ties the veggies and roux together.
- Seafood stock or chicken broth: Builds a savory base; seafood stock is best for rich and true-to-style flavor, but low-sodium chicken broth works in a pinch.
- Diced tomatoes with green chilies (optional): Offers a dash of tang and an extra kick if you’re a spice fan.
- Bay leaves: Add that subtle, comforting flavor that simmers in the background.
- Worcestershire sauce: Gives just the right touch of umami and depth.
- Hot sauce (optional): For those extra-spicy cravings—add to taste!
- Chopped green onions and parsley: Brighten every bowl with freshness and color right before serving.
- Salt and pepper: Classic essentials to fine-tune all the big, bold flavors.
- Cooked white rice: The cozy, pillowy base that soaks up all that luscious étouffée sauce.
How to Make Shrimp Étouffée
Step 1: Season the Shrimp
Start strong by tossing your peeled and deveined shrimp with half of the Cajun seasoning. This lets the shrimp soak in that signature spice while you prep everything else—think of it as a flavor jumpstart!
Step 2: Make the Roux
Melt your butter in a large skillet or Dutch oven over medium heat. Whisk in the flour, and then—here’s where patience pays off—stir it constantly for 6 to 8 minutes as it deepens into a gorgeous golden-brown color. This nutty, rich roux is what gives Shrimp Étouffée its unforgettable body and taste, so don’t rush!
Step 3: Sauté the Trinity
Add the chopped onion, celery, and green bell pepper straight into the roux. Cook for 4–5 minutes, stirring often, until the veggies are softened and fragrant. Stir in the garlic and let it cook for about a minute; you’ll know it’s ready when the kitchen smells irresistible!
Step 4: Build the Sauce
Slowly pour in your seafood stock (or chicken broth), stirring the whole time so the sauce stays silky smooth—no lumps allowed! Fold in the optional diced tomatoes with green chilies if you want extra zing, then add the bay leaves, Worcestershire sauce, the rest of your Cajun seasoning, and a dash of hot sauce if you’re craving more heat. Let everything simmer gently for 10 to 12 minutes, stirring occasionally, as the flavors meld and the sauce thickens into a luscious stew.
Step 5: Add the Shrimp
Carefully slide in your seasoned shrimp and simmer for just 3 to 4 minutes, stirring now and then. You’ll know they’re done when they’re pink and tender—don’t overcook! Remove from the heat, discard the bay leaves, and stir in the green onions and parsley for a fresh finish.
Step 6: Season and Serve
Now’s the time to taste and adjust for salt, pepper, or more hot sauce, depending on your mood. Pile the Shrimp Étouffée over a steaming bed of white rice, and get ready to wow everyone at the table.
How to Serve Shrimp Étouffée
Garnishes
Scatter a heap of chopped fresh parsley and green onions over the top of each bowl. This splash of green not only makes it beautiful but adds brightness that sets off the rich, spicy sauce in each bite.
Side Dishes
Shrimp Étouffée is a knockout on its own, but if you’re feeling festive, add a side of crusty French bread to mop up every drop of sauce. Steamed or roasted okra, a crisp Creole slaw, or even a simple green salad with a citrusy vinaigrette all play nicely alongside.
Creative Ways to Present
For a twist, try serving Shrimp Étouffée in individual ramekins for elegant dinner parties or ladle it into hollowed-out bread bowls for a soul-warming, hands-on experience. Leftovers also shine when spooned over creamy grits or tucked inside a savory crêpe for brunch.
Make Ahead and Storage
Storing Leftovers
Let your Shrimp Étouffée cool completely before transferring it to an airtight container. It’ll keep beautifully in the refrigerator for up to 3 days and somehow tastes even better the next day, as all the flavors deepen together.
Freezing
This dish is freezer-friendly! Just skip the fresh herbs at the end, freeze the étouffée in a tightly sealed container for up to 2 months, and stir in fresh parsley and green onion after reheating for the best taste and appearance.
Reheating
Warm your leftovers gently on the stovetop over medium-low heat, stirring occasionally just until hot. If you’re pressed for time, the microwave works too—just use medium power to avoid overcooking the shrimp.
FAQs
Can I use frozen shrimp for Shrimp Étouffée?
Absolutely! Just thaw the shrimp completely, pat them dry, and season as usual. Fresh or frozen, the key is not to overcook so the shrimp stay juicy and tender.
What’s the difference between Shrimp Étouffée and gumbo?
While both are beloved Louisiana classics, étouffée features a thicker, silkier sauce (thanks to the roux) and is typically served over rice, whereas gumbo has a soupier consistency and is often made with a combination of proteins.
Do I need to use seafood stock?
Seafood stock is traditional and gives the dish extra depth, but low-sodium chicken broth makes a perfectly good substitute if needed—just taste and adjust the seasoning accordingly.
Can I make Shrimp Étouffée dairy-free?
Yes! Opt for a good-quality plant-based butter and make sure your broth is dairy-free, and you’re all set to enjoy a completely dairy-free Shrimp Étouffée.
Can I substitute another protein in this recipe?
Definitely—crawfish tails work beautifully and are traditional in some versions, or try a mix of shrimp and crawfish for extra flavor and authentic Cajun flair.
Final Thoughts
Whip up this Shrimp Étouffée and you’ll see why it’s such a cherished Southern staple. It’s rich yet bright, deeply satisfying, and delightfully easy to personalize. Trust me—once you taste that first spoonful, you’ll want to make it for every occasion, big or small!
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Shrimp Étouffée Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Shrimp Étouffée recipe is a classic Cajun dish featuring tender shrimp smothered in a flavorful roux-based sauce, served over fluffy white rice. Perfect for a cozy dinner with a touch of Louisiana flair!
Ingredients
Shrimp Étouffée:
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning (divided)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 cups seafood stock or low-sodium chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (optional)
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- Toss the shrimp: Toss the shrimp with 1 tablespoon of Cajun seasoning and set aside.
- Prepare the roux: In a large skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 6–8 minutes or until the roux turns a deep golden brown.
- Sauté the vegetables: Add the onion, celery, and bell pepper. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add remaining ingredients: Gradually add the seafood stock, tomatoes, bay leaves, Worcestershire sauce, remaining Cajun seasoning, and hot sauce. Bring to a simmer and cook for 10–12 minutes.
- Cook the shrimp: Add the seasoned shrimp and simmer for 3–4 minutes, or until just cooked through and pink.
- Finish and serve: Remove from heat, discard bay leaves, and stir in green onions and parsley. Adjust seasoning and serve hot over cooked white rice.
Notes
- For a richer flavor, prepare the roux slowly over low heat and don’t rush the browning process.
- You can substitute crawfish tails for shrimp or use a mix of both for a traditional twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups étouffée with 1/2 cup rice
- Calories: 390
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 190 mg
