Description
Shrimp Étouffée is a classic Cajun and Creole dish featuring tender shrimp cooked in a rich, flavorful roux-based sauce with aromatic vegetables and spices. This comforting stew is served hot over fluffy white rice, delivering a perfect balance of savory, spicy, and hearty flavors.
Ingredients
Scale
Seafood and Stock
- 1 pound medium shrimp, peeled and deveined
- 2 cups seafood stock or chicken broth
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 green onions, sliced
- Chopped fresh parsley for garnish
Roux and Seasonings
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon Creole seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
Serving Suggestion
- Cooked white rice, for serving
Instructions
- Make the Roux: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Gradually whisk in the all-purpose flour, stirring constantly to prevent burning, and cook until the roux reaches a deep golden brown color, about 5 to 7 minutes. This forms the flavorful base of the étouffée.
- Sauté Vegetables: Add the finely chopped onion, green bell pepper, and celery to the roux. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to release its aroma without browning.
- Combine Liquids and Seasonings: Slowly pour in the seafood stock while whisking to keep the sauce smooth. Add the drained diced tomatoes, tomato paste, Creole seasoning, smoked paprika, salt, black pepper, and optional cayenne pepper. Stir well to combine all ingredients.
- Simmer the Sauce: Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Cook the Shrimp: Add the peeled and deveined shrimp to the sauce. Cook for 4 to 5 minutes, or until the shrimp turn pink and are cooked through.
- Finish and Serve: Stir in the sliced green onions and adjust seasoning to taste. Serve the shrimp étouffée hot over cooked white rice, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- Use homemade seafood stock for a richer, more authentic flavor.
- Substitute crawfish tails for shrimp if desired to vary the dish.
- Adjust the amount of cayenne pepper to control the level of heat.
- Serve immediately for the best texture and flavor.
- This dish pairs well with crusty bread to soak up the delicious sauce.
