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shrimp etouffee Recipe

Shrimp Etouffee

Shrimp Etouffee is a classic Louisiana Creole dish featuring tender shrimp simmered in a rich, flavorful roux-based sauce with the traditional “holy trinity” of onions, celery, and bell pepper, served over steamed white rice. This cozy dish is perfect for a comforting dinner and brings the authentic taste of New Orleans to your table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound raw large shrimp, peeled and deveined
  • 1 cup onion, finely chopped About 1 medium onion.
  • 1/2 cup celery, finely chopped About 2 stalks.
  • 1/2 cup green bell pepper, finely chopped About 1 medium bell pepper.
  • 3 cloves garlic, minced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup canned diced tomatoes
  • 1 bay leaf
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon salt Or to taste.
  • 1/4 teaspoon black pepper
  • a few dashes hot sauce Optional.
  • 2 tablespoons fresh parsley, chopped
  • 4 cups cooked white rice For serving, about 1 cup per person.
  • lemon wedges For serving.

Equipment

  • 1 large heavy-bottom saucepan or Dutch oven
  • 1 wooden spoon or spatula
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 medium saucepan
  • 1 serving bowls

Method
 

  1. Prepare all ingredients: Chop vegetables, peel and devein shrimp, and measure out spices and broth.
  2. In a large saucepan or Dutch oven, melt the butter over medium heat. Sprinkle in the flour and cook, stirring constantly, until the roux turns a medium brown color—about 6 to 8 minutes. Watch closely to prevent burning.
  3. Add the onion, celery, and green bell pepper to the roux. Stir and cook for 5 minutes until soft.
  4. Add the garlic and cook for 1 more minute until fragrant.
  5. Stir in the diced tomatoes, Cajun seasoning, paprika, bay leaf, salt, black pepper, and chicken broth. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
  6. Add the shrimp to the pan. Simmer gently for 5 to 7 minutes, or until the shrimp are pink and cooked through. Remove the bay leaf.
  7. Taste and adjust seasoning. Add hot sauce for extra heat if desired.
  8. Serve the etouffee over cooked white rice. Sprinkle with chopped parsley and offer lemon wedges on the side.

Notes

Etouffee is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently before serving. For a spicier version, increase the Cajun seasoning or hot sauce. For a richer flavor, use part shrimp or seafood stock instead of chicken broth. If desired, you can also add other seafood like crawfish.