You guys, this Shrimp Etouffee recipe is so damn good that I dream about it! It comes from New Orleans and combines Creole and Cajun flavors in a pot with shrimp, a hearty and flavorful sauce, and the holy trinity of vegetables. This shrimp etouffee has just the right amount of spice. For a real Louisiana etouffee experience, serve it over white rice.
I’ve been to New Orleans a lot, and every time I go, I have to get shrimp etouffee! That’s why I keep going back: the food! I dream about the food boos. That Cajun and creole culture in Louisiana is undeniable. Everything that the “Big Easy” is known for makes me sad, from the shrimp and grits and beignets to this shrimp etouffee.
It wasn’t easy to make a homemade etouffee recipe that I think can compete with some of the best. I may be a little biased, but I think I did it!! This shrimp etouffee recipe is pretty great.
Shrimp étouffée is a popular Cajun dish that originated in Louisiana. It features a thick, creamy sauce made with a browned roux, shrimp, vegetables, and Creole seasonings. The name “étouffée” comes from the French word “étouffer” which means to smother or suffocate. The sauce in shrimp étouffée is meant to smother the shrimp and vegetables.
While shrimp étouffée is a delicious dish on its own it is even better when paired with complementary sides that enhance the flavor. The creamy, spicy sauce begs for something starchy or crispy to soak it up. Having a vegetable side adds color and nutrition to balance out an otherwise heavy dish. And you can’t forget dessert – a sweet treat completes the cajun feast.
If you are wondering what to serve alongside shrimp étouffée, here are 15 delicious side dish ideas to inspire your next cajun menu
1. Dirty Rice
Dirty rice is a popular cajun side made from leftover rice vegetables, spices and meat. Traditional dirty rice contains ground beef or pork sausage, giving it a “dirty” appearance, hence the name. Dirty rice pairs exceptionally well with shrimp étouffée since it contains similar cajun flavors. The spices in the dirty rice complement the seasoned sauce in the étouffée. Plus, the rice soaks up the creamy sauce nicely. Add some green onions on top for a pop of color.
2. Hushpuppies
These bite-sized cornmeal fritters are a classic southern side dish. Hushpuppies have a crispy exterior and soft, pillowy interior. Their sweet corn flavor balances out the spicy étouffée sauce. You can also add minced onions, garlic, or herbs to the hushpuppy batter for more flavor. Serve hushpuppies hot alongside the shrimp étouffée and watch them disappear.
3. Fried Okra
For another crispy, crunchy texture to contrast the soft shrimp and sauce, try fried okra. Sliced okra is dipped in buttermilk then flour or cornmeal and fried until golden brown. The cornmeal coating soaks up the étouffée sauce deliciously. Just be sure not to overcook the okra, as it can become slimy. Crisp, properly fried okra complements shrimp étouffée wonderfully.
4. Creamed Corn
Buttery creamed corn is a classic complement to cajun dishes like étouffée. The sweetness balances out spicy Creole seasonings. Meanwhile the thick, creamy texture matches the velvety sauce. Creamed corn can be made from scratch by simmering corn kernels in heavy cream or milk and butter. For shortcuts, use frozen or canned creamed corn. Just heat it up and serve alongside shrimp étouffée.
5. Cheesy Grits
Grits are a popular southern side made from ground corn. When cooked with cheese and butter, they become an indulgent accompaniment to shrimp étouffée. The smooth, rich cheese grits offset the spicy étouffée with their mild flavor. They also soak up the sauce satisfyingly. Cheddar and Monterey Jack are classic cheeses to use, but feel free to experiment with others too.
6. Southern-Style Green Beans
For a veggie side, try southern-style green beans flavored with smoked meat. Slow simmered with ham hocks, bacon, or andouille sausage, the beans take on a rich, smoky flavor. The salty, savory green beans balance the sweet, spicy notes in shrimp étouffée. If you want a vegetarian option, use smoked paprika instead of meat for smoky flavor.
7. Cole Slaw
Cool, crisp coleslaw is a refreshing change of pace next to hot, steaming shrimp étouffée. The sweet cabbage and carrots cut through the dish’s spice. Tangy mayonnaise or vinegar-based coleslaw dressing adds welcome brightness. For variety, use different cabbage types like green, purple, or napa. Toss in different veggies too like shredded Brussels sprouts or broccoli slaw.
8. Fried Green Tomatoes
For a southern-inspired pairing, serve crunchy fried green tomatoes alongside shrimp étouffée. Sliced green tomatoes are dipped in buttermilk and flour, then pan-fried until golden. This gives them a pleasant tart flavor and crispy texture that contrasts the soft shrimp and sauce. The acidity of the green tomatoes balances the richness of the étouffée.
9. Baked Sweet Potatoes
Buttery, syrupy baked sweet potatoes are a satisfying side to soak up shrimp étouffée sauce. Their natural sweetness offsets spicy Creole seasoning beautifully. Try topping baked sweet potatoes with butter, brown sugar, cinnamon, or pecans for more flavor and texture. The creamy potato interior soaks up the étouffée sauce deliciously.
10. Skillet Cornbread
Warm cornbread is a beloved accompaniment to Southern stews and étouffées. The cornbread rounds out the meal and soaks up sauce nicely. Cornbread can be made as muffins, sticks, or wedges – serve them hot from the skillet alongside shrimp étouffée. If you like it sweet, add sugar and milk. For savory cornbread, use buttermilk, cheese, and jalapeños.
11. Hoppin’ John
Hoppin’ John is a traditional Southern dish of rice and beans. It typically contains black-eyed peas, rice, onion, and ham. The rice absorbs the étouffée sauce wonderfully. Meanwhile, the beans add protein to balance out the meal. You can adjust the spice level of Hoppin’ John to complement your étouffée. Serve them together for a comforting and complete cajun meal.
12. Macaroni and Cheese
For an indulgent pairing, serve ooey-gooey macaroni and cheese alongside shrimp étouffée. The cheesy pasta complements the sauce-soaked shrimp perfectly. Opt for a traditional Southern mac and cheese recipe with cheddar, Monterey jack, evaporated milk, eggs, and plenty of butter. Or dress it up with more interesting cheeses like Gruyère, fontina, or gouda and breadcrumb topping.
13. Shrimp and Cheddar Grits
Why not serve more shrimp alongside your shrimp étouffée? Shrimp and grits is a beloved Southern dish. First, prepare creamy cheddar cheese grits. Then top them with sautéed shrimp, scallions, garlic, and bacon. The garlic butter shrimp offer a nice textural contrast to the étouffée. The cheese grits soak up sauce deliciously while the scallions add freshness.
14. Roasted Root Vegetables
For a hearty veggie pairing, serve roasted root vegetables with shrimp étouffée. Potatoes, sweet potatoes, carrots, parsnips, and onions all shine when roasted. Toss the chopped veggies with olive oil, salt, pepper, and cajun seasoning. Roast at 400°F until tender and caramelized. The sweet roasted veggies balance the spice of the étouffée beautifully.
15. Bread Pudding
You can’t go wrong ending a cajun feast with comforting bread pudding. Day-old bread is soaked in a custard of milk, eggs, and sugar, then baked. Savory versions with cheese or spices are also delicious. The soft sweetness makes bread pudding the perfect finishing touch after spicy, savory shrimp étouffée and sides. Serve it warm with rum sauce, bourbon sauce, or vanilla ice cream.
Shrimp étouffée is a hearty, flavorful cajun dish that pairs wonderfully with many sides. Starchy sides like rice, grits, or cornbread soak up the creamy sauce nicely. Crisp, fried veggies like okra or green tomatoes provide textural contrast. Cool slaws and salads balance the heat. And you can’t forget something sweet like bread pudding to finish your cajun-inspired meal.
So next time you make shrimp étouffée, try pairing it with one or more of these 15 delicious side dishes for a well-rounded cajun feast. With so many options, you could make a different side each time and have perfect pairings every night!
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Ingredients You’ll Need To Make the Best Shrimp Etouffee Eva
- Roux: A dark roux made with salted butter and all-purpose flour is the first step in making any bomb etouffee. The flavor of a roux gets stronger and deeper as it cooks. It also thickens our base and adds more color.
- Holy Trinity: Onion, celery, and green bell pepper are the three most common vegetables used in Cajun cooking. This is how the dish got its name, “Holy Trinity.”
- These liquids, chicken stock and white wine, give the sauce flavor and help it thicken up to a gravy-like consistency.
- To this dish, I add a mix of tomato paste and diced tomatoes. The tomato paste gives the dish a strong tomato flavor, and the diced tomatoes give it a nice chunky texture. This is more of a Creole Cajun matchup recipe. Cajun food doesn’t usually have tomatoes, so you can leave them out if you’d rather. Either way, it will still taste great.
- Spices: For some fiery heat and flavor, I added garlic powder, cayenne pepper, hot sauce, and a basic creole seasoning.
- Worcestershire sauce: This adds more depth and nuance. It’s my little trick.
- Fresh lemon juice: Make sure it’s just squeezed! The acid in the lemon juice makes the sauce taste better.
- For this etouffee recipe, you’ll need shrimp that have been peeled and deveined. To save time, buy shrimp that have already been prepared.
- Heavy whipping cream: This adds additional richness and flavor.
- To serve and decorate, chop up some cooked rice, parsley, and green onion. Fluffy white rice is the standard here.
What is Shrimp Etouffee?
Etouffee is a French word that means smothered. So shrimp etouffee is translated to mean “smothered shrimp”. The recipe starts with the development of a roux. That’s a mix of flour and fat that creates the base of the thickened sauce. For Cajun food, this is called the “holy trinity.” It includes celery, bell peppers, onions, and other aromatics, spices, and shrimp. Together, they make a rich sauce that tastes like stew. It’s then served over rice so it can soak up all that deliciousness.
In Louisiana, you can find étouffée on almost every menu because it is used in both Cajun and Creole cooking. It may look like a lot of work, but I think it’s one of the easiest recipes to copy or get pretty close to. If you have a little time on your hands, you can throw this together boos.
