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Shrimp Étouffée Recipe

Shrimp Étouffée Recipe
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★★★★★

4.9 from 22 reviews

Shrimp Étouffée is a classic Cajun dish featuring succulent shrimp simmered in a rich, flavorful roux-based sauce made with the holy trinity of onions, bell peppers, and celery. This comforting, spicy dish is traditionally served over fluffy white rice and garnished with fresh parsley and lemon wedges for a zesty finish.

Ingredients

Scale

Shrimp

  • 1 lb large shrimp, peeled and deveined

Roux and Sauce Base

  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 tablespoon all-purpose flour

Vegetables

  • 1 medium onion, finely chopped
  • 1 bell pepper (green or red), finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced

Liquids and Seasonings

  • 2 cups seafood stock or chicken broth
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon paprika
  • ½ teaspoon thyme
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce (optional, to taste)
  • Salt and black pepper, to taste

Garnish and Serving

  • ¼ cup chopped fresh parsley
  • Cooked white rice, for serving
  • Lemon wedges, for garnish

Instructions

  1. Prepare the Shrimp: Peel and devein the shrimp if not already done, keeping tails on if preferred for presentation. Season lightly with salt and black pepper, then set aside.
  2. Make the Roux: In a large skillet or Dutch oven, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. Sprinkle in 1 tablespoon all-purpose flour, stirring constantly to form a roux. Continue cooking for about 5 minutes until it turns a light golden brown.
  3. Cook the Vegetables: Add finely chopped onion, bell pepper, and celery to the roux. Sauté for 6 to 8 minutes until softened and onions are translucent. Stir in minced garlic and cook an additional 1 minute until fragrant.
  4. Add the Liquids and Spices: Gradually pour in 2 cups seafood stock or chicken broth, stirring constantly to avoid lumps. Add 1 teaspoon Cajun seasoning, ½ teaspoon paprika, ½ teaspoon thyme, and 1 bay leaf. Bring to a simmer and let the sauce thicken for 10 minutes. Adjust salt and pepper to taste.
  5. Cook the Shrimp: Gently add the seasoned shrimp to the sauce, stir gently, and cook for 5 to 7 minutes until the shrimp turn pink and are cooked through. Stir in 1 tablespoon Worcestershire sauce and 1 tablespoon hot sauce if using. Taste and adjust seasoning as needed.
  6. Serve: Remove the bay leaf and discard. Serve the shrimp étouffée over warm cooked white rice. Garnish with chopped fresh parsley and lemon wedges for a bright, fresh contrast.

Notes

  • For a deeper flavor, use homemade seafood stock instead of chicken broth.
  • Adjust the amount of hot sauce to your spice preference or omit if sensitive to heat.
  • Keep the shrimp tails on for an authentic presentation but remove for easier eating.
  • Roux color can be adjusted for a darker, nuttier flavor but be careful not to burn it.
  • Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stove.

Nutrition

Keywords: Shrimp Étouffée, Cajun Shrimp, Seafood Stew, Cajun Cuisine, Spicy Shrimp Recipe, Roux Sauce, Southern Food

Find it online: https://servedbynora.com/shrimp-etouffee-recipe/