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 etouffee is a rich, smothered seafood dish that originates from the Cajun and Creole cuisines of Louisiana With its complex flavors and silky texture, etouffee has become one of the most iconic dishes of the region But what exactly goes into this fabulous stew? Here’s a complete guide to the key ingredients that make up shrimp etouffee.
A Brief History of Shrimp Etouffee
Etouffee traces its roots back to the French-Canadian settlers of Louisiana in the 18th century. The word “etouffee” comes from the French verb “etouffer,” meaning to smother or suffocate. This refers to the way the sauce completely smothers the protein and rice in the dish.
Over the years, etouffee evolved from a simple peasant stew to a more refined Creole recipe made with a complex dark roux. Today, it remains a staple of Southern Louisiana cooking, particularly in New Orleans
The Essential Components of Shrimp Etouffee
While recipes can vary, most traditional shrimp etouffees contain similar core ingredients:
Roux
The base of any etouffee is a roux – a mixture of fat and flour that is cooked to varying levels of darkness. A dark roux lends the sauce its signature richness, while also imparting deeper, more complex flavors. Making a dark roux takes patience, as it can take 30 minutes or more of constant whisking over low heat. But it’s worth the effort!
The Holy Trinity
Onions, bell peppers, and celery are known as the “holy trinity” of Cajun cooking. When sautéed, they provide the aromatic foundation for the etouffee.
Tomato
Tomatoes add a touch of acidity, flavor, and color to the sauce. Their use divides traditional Cajun etouffee (without tomatoes) from more modern Creole-inspired recipes (with tomatoes).
Seafood Stock
Seafood stock or broth adds rich, concentrated shellfish flavor to the etouffee. Clam juice or shrimp stock made from shells and tails can also be used.
Shrimp
Shrimp is the most common protein for etouffee, with Gulf shrimp being the top choice for their succulent texture and briny flavor. Crawfish, crab, chicken, or other shellfish may also be used.
Cajun Seasonings
A blend of bold Cajun spices like cayenne, black pepper, paprika, and thyme give etouffee its signature heat and regional flair. Other seasonings like garlic, Worcestershire sauce, and hot sauce also enhance the flavor.
Green Onions
Fresh green onions add a pop of color and brightness to the finished dish. They’re the perfect fresh topping for the rich, saucy etouffee.
How to Make Shrimp Etouffee
Now that you know what goes into shrimp etouffee, let’s walk through the basic process of putting it all together:
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Make a dark brown roux by whisking oil and flour in a heavy pot for at least 20-30 minutes.
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Sauté the onion, celery, and bell pepper until soft.
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Simmer the vegetables in tomato sauce, seafood stock, and spices. Allow the flavors to meld for 30-45 minutes.
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Stir in the shrimp and cook just until pink.
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Adjust seasonings and finish with green onions.
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Serve over steamed white rice. Enjoy this savory Cajun delicacy!
Part of the appeal of shrimp etouffee is how the combination of simple ingredients creates such a hearty, complex stew. The roux, trinity, and slow simmer allow the flavors to develop fully. While it does take some time and patience, following the traditional techniques results in an authentic and delicious Cajun experience right at home. Give this Southern classic a try for a taste of Louisiana!
Step 3: Thicken the Sauce
- Put the lid on and cook for another 10 minutes on a lower heat. Then add the whipped cream.
- Mix it all together, and cook for another two to three minutes to make the sauce thicker. Put your etouffee on top of rice in the New Orleans style, and add chopped parsley and green onion on top.
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.
How to make a Louisiana SHRIMP ETOUFFEE
How do you make shrimp etouffee?
Whisk constantly and simmer for a few minutes until the flour taste is gone. Add the remaining seafood stock, the roux mixture, and the remaining seasoning mix. Make the shrimp separately with generous butter. Stir in shrimp and sauté until just pink on both sides. Add to etouffee liquid.
What is shrimp étouffée?
French for “smothered,” étouffée is a hearty, comforting Cajun dish traditionally made with shrimp that’s smothered in a rich, roux-thickened gravy and the “holy trinity” of bell peppers, celery, and onions. It’s flavored with plenty of spices, too. And in case you were wondering, shrimp étouffée is also delicious with garlic bread!
What ingredients do you need for shrimp étouffée?
These are the ingredients you’ll need for this top-rated shrimp étouffée recipe: Spices and seasonings: This étouffée starts with a spice blend made with paprika, thyme, oregano, cayenne, garlic and onions powders, and white and black peppers. You’ll also need salt.
What is Cajun shrimp étouffée?
This recipe for Authentic Cajun Shrimp Étouffée has been my favorite since childhood. It’s a classic Louisiana dish with a buttery, richly seasoned sauce smothered over fresh shrimp and rice. If you haven’t had the pleasure of this classic, you should! What is Étouffée? “First, you make a roux…”