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 classic Cajun dish that is creamy, spicy and incredibly flavorful. Tender shrimp are smothered in a rich sauce made with a dark roux, the Holy Trinity of onions, bell peppers and celery, and plenty of cayenne pepper to give it some heat.
This dish definitely makes a satisfying, hearty meal all on its own. But serving it over a bed of steamed white rice to soak up that delicious sauce is pretty much standard practice
Beyond rice, what other side dishes pair well with étouffée’s bold flavors? There are actually many options that can complement this flavorful Cajun favorite.
Here are 8 of the tastiest side dishes to consider serving alongside a scoop of shrimp étouffée
1. Jasmine Rice
Fluffy jasmine rice is a great alternative to plain long grain white rice. Its pleasant floral aroma and slightly sticky texture pairs wonderfully with the rich étouffée sauce. The rice soaks up the sauce while providing a neutral base.
2. Cornbread
Warm, buttery cornbread is a quintessential Southern side dish. Crumble some cornbread right into the étouffée or serve wedges on the side to soak up the delicious sauce. Look for a recipe with just a touch of sugar and spice.
3. Cauliflower Rice
For a lower carb option, try whipped cauliflower rice. It provides the same neutral canvas as rice to complement the flavorful shrimp sauce. Bonus – you’ll get an extra serving of veggies!
4. Quinoa
Nutty quinoa makes a more interesting substitute for rice. Its fluffy texture works well with étouffée. Toss the cooked quinoa with a bit of olive oil, garlic and parsley for extra flavor.
5. Cheese Grits
No Southern meal is complete without grits! Creamy grits sprinkled with sharp cheddar or crumbled bleu cheese are a satisfying side. The rich grits balance the spice.
6. Garlic Mashed Potatoes
What goes better with a saucy dish than mashed potatoes? Silky spuds flecked with roasted garlic are comfort food at its finest. Potatoes pair with anything.
7. Baked Sweet Potatoes
For a lighter option, baked sweet potatoes are delicious. The natural sweetness balances the heat of the étouffée. Load them up with butter, brown sugar and cinnamon.
8. Wedge Salad
A cool, crisp wedge salad provides contrast to the warm and spicy étouffée. The crunch of lettuce, smoky bacon and tangy blue cheese dressing balances the rich sauce.
More Tips for Side Dishes:
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Starchy sides are great for soaking up sauce. Try hominy, cooked barley or farro.
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Steamed broccoli or green beans add veggies. Just don’t overcook.
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Sautéed spinach with garlic and lemon brightens up the plate.
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French bread, biscuits or a slice of corn bread for dipping are perfect.
What to Drink with Shrimp Étouffée:
An ice cold beer like a Belgian white ale complements spicy étouffée beautifully. A crisp Sauvignon Blanc or buttery Chardonnay are also fine pairings. An amber ale, Brown Ale or fruit-forward Pinot Noir would be delicious too.
And don’t forget a nice glass of sweet tea – the perfect match for Southern cuisine!
How to Make Your Shrimp Étouffée Even Better
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Use medium shrimp for the best texture – don’t overcook them.
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Add slices of Andouille sausage for a delicious twist.
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Stir in minced garlic right before serving to boost flavor.
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Top with chopped green onions or parsley for a pop of color.
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Sprinkle with hot sauce or cayenne pepper to dial up the heat.
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Ladle the étouffée over grits or rice in a bowl for a saucy dish.
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Serve with crusty French bread for dipping into the fabulous sauce.
Shrimp Étouffée for a Crowd
Shrimp étouffée is a great dish to make for a crowd. Here are some tips:
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Make it ahead – the flavors just get better. Reheat gently on the stovetop.
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Use pre-peeled, frozen shrimp to save time. Thaw first in the fridge.
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Double or triple the recipe as needed for a party. Use a very large pot.
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Set up a topping bar with hot sauce, green onions, parsley and corn bread.
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Cook the rice or quinoa ahead in a rice cooker to save time.
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Keep the étouffée warm in a slow cooker on the low setting if serving buffet-style.
Enjoy Classic Shrimp Étouffée with Sides
Shrimp étouffée is a legendary Louisiana comfort food for good reason – it’s absolutely delicious! With a flavorful sauce coating tender shrimp and plenty of spice, it’s a hearty, satisfying dish. Serve it over piping hot fluffy rice to soak up every last drop of sauce.
And don’t be afraid to try creative side dishes like cheesy grits, sweet potato fries or a fresh salad. They can provide delicious contrast to really make your étouffée stand out.
The next time you’re cooking up this Cajun favorite, explore some new sides to elevate your meal. Just be ready to pass me a big bowl of étouffée and cornbread!
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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.
Step 2: Build the Sauce
- Put in the green peppers, onions, and celery. Cook for a few minutes, stirring often, until the vegetables are soft.
- Add the tomato paste and diced tomatoes, if using, to the pan after adding the chicken stock and white wine. Use a whisk to mix everything together.
- Add garlic powder, cayenne pepper, Worcestershire sauce, lemon juice, and hot sauce to the sauce to make it taste better. Let the flavors blend for 10 to 12 minutes over medium heat. This will start the sauce to thicken.
- Season the shrimp with salt and pepper to taste, then add them to the pan.
