Shrimp Étouffée
Shrimp étouffée is a classic Cajun and Creole dish from Louisiana, known for its rich and flavorful sauce featuring shrimp simmered in a spicy roux-based gravy.
Étouffée, which means “smothered” in French, refers to the cooking method where the ingredients are smothered or simmered in a thick sauce until tender and infused with robust flavors.
This recipe combines tender shrimp, aromatic vegetables, and a blend of spices to create a hearty and comforting dish that is perfect served over rice.
Follow this recipe to learn how to make authentic shrimp étouffée that will transport your taste buds to the heart of Louisiana.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups seafood or chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco), or to taste
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 lbs medium shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley, for garnish
- Cooked white rice, for serving
How to Make Shrimp Étouffée
Prepare the Roux:
In a large, heavy-bottomed skillet or Dutch oven, melt the unsalted butter over medium heat. Gradually whisk in the all-purpose flour to create a roux. Cook the roux, stirring constantly, for 15-20 minutes or until it turns a deep golden brown color. Be careful not to burn the roux, as it can become bitter.
Sauté Aromatic Vegetables:
Add finely chopped onion, bell pepper, celery, and minced garlic to the skillet with the roux. Cook, stirring frequently, for 5-7 minutes or until the vegetables are softened and aromatic.
Simmer with Tomatoes and Broth:
Stir in the can of diced tomatoes (including juices) and seafood or chicken broth into the skillet. Increase heat to medium-high and bring the mixture to a boil, stirring occasionally.
Reduce heat to medium-low. Add Worcestershire sauce, hot sauce, paprika, cayenne pepper, dried thyme, salt, and black pepper. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
Add Shrimp:
Add peeled and deveined medium shrimp to the skillet. Cook for 5-7 minutes or until shrimp are pink and cooked through. Avoid overcooking the shrimp as they can become tough.
Serve Shrimp Étouffée:
Remove the skillet from heat. Taste and adjust seasoning if needed, adding more salt, pepper, or hot sauce according to your preference.
Serve hot shrimp étouffée over cooked white rice, garnished with chopped fresh parsley.
Chef’s Note
Roux Technique: Achieving a dark roux is crucial for the depth of flavor in étouffée. Stir constantly during roux preparation to prevent burning.
Spice Level: Adjust the amount of cayenne pepper and hot sauce to suit your preferred level of spiciness.
Vegetable Variation: Feel free to add diced carrots or okra along with the other vegetables for additional flavor and texture.
Storage: Shrimp étouffée reheats well and can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutritional Information (per serving, based on 1 cup of étouffée served over rice)
- Calories: 400 kcal
- Protein: 30g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 280mg
- Sodium: 900mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
Enjoy the robust flavors and comforting warmth of shrimp étouffée, a beloved Southern dish that brings together tender shrimp, flavorful vegetables, and a spicy, aromatic sauce. Perfect for family dinners or gatherings, shrimp étouffée is sure to become a favorite with its delicious taste and satisfying texture.
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