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Shrimp Etouffee Recipe

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4.2 from 4 reviews

Shrimp Etouffee is a classic Cajun dish featuring large shrimp simmered in a rich, flavorful roux-based sauce with the ‘holy trinity’ of Cajun cooking—onions, bell peppers, and celery—along with garlic, Creole seasoning, and seafood stock. This hearty seafood stew is perfect served over white rice and is a beloved staple of Louisiana cuisine.

Ingredients

Shrimp

  • 2 Pounds Large Shrimp (peeled and deveined)
  • 2 Tablespoons Creole Seasoning

Roux and Vegetables

  • 1/3 Cup Vegetable Oil
  • 1/2 Cup All Purpose Flour
  • 2 Each Yellow Onions (diced)
  • 1 Each Green Bell Pepper (diced)
  • 3 Ribs Celery (diced)
  • 6 Cloves Garlic (minced)

Liquids and Seasonings

  • 4 Cups Seafood Stock
  • 1 teaspoon Dried Thyme
  • 6 Each Green Onions (chopped)

Instructions

  1. Prepare Shrimp: Wash the shrimp thoroughly and pat dry on paper towels. Season evenly with Creole seasoning and set aside to allow flavors to meld.
  2. Sear Shrimp: Heat enough oil in a cast iron or heavy skillet to coat the bottom. Quickly sear the shrimp just until they begin to change color, about 1-2 minutes per side. Remove shrimp and set aside to prevent overcooking.
  3. Make Roux: In a Dutch oven or heavy-bottomed pot, add vegetable oil and heat over medium. Whisk in the flour and cook, stirring continuously, until the mixture reaches a peanut butter brown color, forming a rich roux that will give the dish its depth of flavor.
  4. Sauté Vegetables: Add diced onions, green bell pepper, and celery to the roux. Sweat the vegetables gently for about 30 minutes to soften and develop their flavors without browning.
  5. Add Garlic: Stir in minced garlic and cook for an additional 2 minutes to release its aroma without burning.
  6. Add Stock and Simmer: Pour in the seafood stock and bring the mixture to a boil. Reduce heat to low and simmer gently for 10 minutes to meld the flavors.
  7. Combine Shrimp and Seasonings: Return the seared shrimp to the pot along with the chopped green onions and dried thyme. Stir well to integrate all ingredients.
  8. Heat Through: Allow the mixture to heat through completely, ensuring shrimp are cooked but tender.
  9. Serve: Remove from heat and serve warm over white rice. Garnish with additional chopped green onions for freshness.

Notes

  • Use a heavy-bottomed pot or Dutch oven to prevent the roux from burning.
  • Searing the shrimp beforehand adds color and flavor but prevents overcooking when added back to the stew.
  • The 30-minute vegetable sweat is essential for a deep, rich flavor base—avoid rushing this step.
  • Serve with steamed white rice for an authentic Cajun experience.
  • Adjust Creole seasoning to your preferred spice level.

Find it online: https://marthatasty.com/shrimp-etouffee-recipe/