Shrimp Etouffee Recipe

Mak Erot

3 min read

·

Apr 10, 2025

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Shrimp Étouffée: A Classic Cajun Recipe

Shrimp étouffée is a beloved Cajun dish known for its rich, flavorful sauce and succulent shrimp. This recipe will guide you through creating this culinary masterpiece in your own kitchen. Get ready to impress your family and friends with the authentic taste of Louisiana!

Ingredients You'll Need:

This recipe makes a generous serving for 4-6 people. Adjust quantities as needed.

• For the Roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil (or canola oil)
• For the Étouffée:
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped (optional, but adds great flavor!)
  • 2 cloves garlic, minced
  • 1 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups shrimp stock or chicken broth (vegetable broth can be substituted for a vegetarian option)
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons chopped green onions, for garnish
  • Cooked rice, for serving

Instructions: Making the Perfect Shrimp Étouffée

This recipe breaks down the process into manageable steps for a smoother cooking experience.

Step 1: Creating the Roux

The roux is the foundation of étouffée, giving it that signature rich, dark color and flavor. This is a crucial step!

1. In a large, heavy-bottomed pot or Dutch oven, whisk together the flour and oil over medium heat.
2. Cook, stirring constantly, until the roux turns a dark brown color, similar to the color of milk chocolate. This will take about 15-20 minutes. Be patient and keep stirring! Burning the roux will ruin the dish.

Step 2: Building the Flavor

1. Add the chopped onion, celery, and bell pepper (if using) to the roux and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic, cayenne pepper, thyme, and black pepper. Cook for another minute until fragrant.

Step 3: Simmering to Perfection

1. Add the undrained diced tomatoes and shrimp stock (or broth) to the pot. Bring the mixture to a simmer, then reduce heat to low and let it simmer for about 15 minutes, allowing the flavors to meld.

Step 4: Adding the Shrimp

1. Gently stir in the peeled and deveined shrimp. Do not overcook the shrimp! Cook for only 3-5 minutes, or until they turn pink and opaque. Overcooked shrimp will be tough.

Step 5: Serving Your Étouffée

1. Serve the shrimp étouffée hot over a bed of cooked rice.
2. Garnish with chopped green onions.

Tips for the Best Shrimp Étouffée

• Shrimp Stock: For the most authentic flavor, use shrimp stock. If you can't find it, chicken broth is a good substitute.
• Spice Level: Adjust the amount of cayenne pepper to your liking. Start with less and add more if you prefer a spicier dish.
• Don't Overcook: Overcooked shrimp is rubbery. Cook them just until they turn pink.
• Serve Immediately: Étouffée is best served fresh.

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