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
Scale
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.
