If you are craving a dish that bursts with bold Southern flavors and comforting warmth, this Shrimp Étouffée Recipe is exactly what you need. Originating from the heart of Cajun country, this dish combines tender shrimp smothered in a rich, deeply flavored sauce made from a perfectly browned roux, fresh vegetables, and a hint of spices. Whether you’re serving it for a family dinner or impressing friends with something authentically delicious, this recipe brings the true taste of Louisiana right to your table.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Shrimp Étouffée Recipe plays a key role, from the delicate shrimp to the aromatic holy trinity of onion, celery, and bell pepper. These essentials blend together to create a dish full of vibrant tastes, textures, and colors that are irresistible.
- 1 pound medium shrimp, peeled and deveined: Fresh shrimp give this dish its delightful seafood flavor and tender bite.
- 2 tablespoons Cajun seasoning (divided): Adds authentic Cajun spice and depth to both the shrimp and sauce.
- 1/4 cup unsalted butter: Creates the luscious base for the roux while enriching the overall flavor.
- 1/4 cup all-purpose flour: Essential for thickening the sauce to the perfect consistency.
- 1 small onion, finely chopped: Provides sweetness and a savory backbone.
- 1 celery stalk, finely chopped: Brings a subtle freshness and crunch contrast.
- 1/2 green bell pepper, finely chopped: Adds color and a mild peppery note.
- 2 cloves garlic, minced: Infuses a fragrant kick that complements the shrimp beautifully.
- 2 cups seafood stock or low-sodium chicken broth: Builds the flavorful liquid that carries all the ingredients.
- 1 (10 oz) can diced tomatoes with green chilies (optional): Introduces a touch of heat and tang if you like a little extra kick.
- 2 bay leaves: Impart a subtle aromatic warmth throughout the dish.
- 1 teaspoon Worcestershire sauce: Adds complexity and a slight umami boost.
- 1/2 teaspoon hot sauce (optional): For those who want to turn up the heat just a bit.
- 2 tablespoons chopped green onions: Freshness and a mild onion bite as a finishing touch.
- 2 tablespoons chopped fresh parsley: Brightens the dish with herbal notes and vibrant green color.
- Salt and pepper to taste: To perfectly balance all the flavors.
- Cooked white rice for serving: Classic and comforting, it’s the perfect vehicle for soaking up the sauce.
How to Make Shrimp Étouffée Recipe
Step 1: Season the Shrimp
Start by tossing the peeled and deveined shrimp with half of your Cajun seasoning. This step infuses the shrimp with that signature Cajun flavor right from the start, ensuring every bite is packed with spice and zest.
Step 2: Make the Roux
In a large skillet or Dutch oven, melt the butter over medium heat then whisk in the flour. Cook this mixture, stirring constantly for 6 to 8 minutes until it reaches a deep golden brown. This slow browning process is the heart of your Étouffée, giving the sauce its rich, nutty flavor and smooth texture.
Step 3: Sauté the Vegetables
Add the finely chopped onion, celery, and bell pepper to the roux. Sauté for 4 to 5 minutes until the vegetables soften beautifully and release their natural sweetness. Then stir in the garlic and cook for another minute to awaken its aromas.
Step 4: Build the Sauce
Gradually pour in the seafood stock while stirring to prevent lumps, then add the diced tomatoes with green chilies if you’re using them, bay leaves, Worcestershire sauce, the remaining Cajun seasoning, and hot sauce if you want a bit more heat. Bring everything to a gentle simmer and let it cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Step 5: Finish with Shrimp
Add your seasoned shrimp to the simmering sauce and cook for just 3 to 4 minutes until the shrimp turn pink and are perfectly cooked. Avoid overcooking here to keep them juicy and tender. Remove the bay leaves, then stir in the chopped green onions and fresh parsley for that final pop of color and freshness.
How to Serve Shrimp Étouffée Recipe
Garnishes
Sprinkle extra chopped green onions and fresh parsley right before serving. These garnishes not only make the dish look gorgeous but also add a fresh, light taste that complements the rich sauce perfectly.
Side Dishes
This shrimp étouffée is traditionally served over fluffy white rice, which soaks up the amazing sauce brilliantly. Pair it with a simple green salad or some crusty French bread to round out the meal effortlessly.
Creative Ways to Present
For a fun twist, try serving the Shrimp Étouffée Recipe in large hollowed-out bread bowls or atop creamy grits for a soul-warming variation. You can also add sautéed vegetables on the side for extra color and nutrients.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover étouffée to an airtight container and store it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent make-ahead dish.
Freezing
Although best fresh, you can freeze cooked shrimp étouffée for up to 2 months. Place it in a freezer-safe container, leaving some space for expansion. Just be aware the texture of the shrimp may soften slightly upon thawing.
Reheating
Reheat leftovers gently on the stovetop over low heat to avoid overcooking the shrimp. Stir occasionally until warmed through. Adding a splash of broth can help loosen the sauce if it’s thickened too much in the fridge.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning to avoid excess liquid diluting your sauce.
Is Shrimp Étouffée very spicy?
This recipe allows you to control the heat. The Cajun seasoning and optional hot sauce add spice, but you can adjust to suit your taste by reducing or omitting the hot sauce.
What is the difference between étouffée and gumbo?
Étouffée typically features a thick, roux-based sauce served over rice with seafood, while gumbo is a soupier stew that can include meats and shellfish with okra or filé powder for thickening.
Can I substitute crawfish for shrimp?
Yes! Crawfish tails can be swapped 1:1 with shrimp for an authentic Cajun twist that’s just as delicious.
What should I serve with Shrimp Étouffée?
Classic white rice is perfect, but for a heartier meal, try creamy grits, crusty bread, or a crisp green salad to balance the richness of the dish.
Final Thoughts
This Shrimp Étouffée Recipe is a celebration of Cajun flavors in a comforting, hearty dish that’s surprisingly easy to make at home. Once you get the roux just right and mix in those fresh, flavorful ingredients, you’ll see why this is a go-to favorite for seafood lovers and Cajun food fans alike. Dive in and share this taste of Louisiana with your loved ones — it’s the kind of meal that brings people together and keeps them coming back for more.
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Shrimp Étouffée Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
A classic Cajun shrimp étouffée recipe featuring a rich, deeply flavored roux-based sauce with bell peppers, celery, onions, and seasoned shrimp simmered in a savory seafood stock, served over fluffy white rice. This hearty dish captures the essence of Louisiana Creole cooking with a perfect balance of spices and textures.
Ingredients
Shrimp
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning (divided)
Roux and Vegetables
- 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
Liquid and Seasonings
- 2 cups seafood stock or low-sodium chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (optional for extra kick)
- 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
- Season the Shrimp: Toss the shrimp with 1 tablespoon of Cajun seasoning and set aside to allow the flavors to infuse.
- Make 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, which gives the dish its characteristic rich flavor and color.
- Sauté the Vegetables: Add the finely chopped onion, celery, and green bell pepper to the roux. Sauté for 4–5 minutes until the vegetables soften, then stir in the minced garlic and cook for an additional minute to enhance the aroma.
- Add Liquids and Seasonings: Gradually pour in the seafood stock while stirring continuously to avoid lumps. Stir in the diced tomatoes with green chilies if using, bay leaves, Worcestershire sauce, the remaining Cajun seasoning, and hot sauce if desired. Bring the mixture to a simmer and cook for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
- Cook the Shrimp: Add the seasoned shrimp to the simmering sauce and cook for 3–4 minutes or until the shrimp turn pink and are just cooked through, ensuring tender, juicy seafood.
- Finish and Serve: Remove the pan from heat, discard the bay leaves, and stir in the chopped green onions and parsley. Taste and adjust seasoning with salt and pepper as needed. Serve the shrimp étouffée hot over cooked white rice for a comforting meal.
Notes
- For a richer flavor, prepare the roux slowly over low heat and don’t rush the browning process to fully develop the nutty taste.
- You can substitute crawfish tails or a mix of both crawfish and shrimp for a traditional Louisiana twist.
- Adjust the level of spiciness by varying the amount of Cajun seasoning and hot sauce according to personal preference.
