Shrimp Étouffée

This Shrimp Étouffée is made with flour, butter, onion, bell pepper, celery, stock, shrimp, and tons of seasonings.

My good friend Tori’s family is from Louisiana, where they eat one of my favorite cuisines - Cajun food! There is nothing better than spicy seafood in my opinion. Tori’s mom, Judith, claims that when it comes to Cajun cooking, there is always a Trinity: Bell pepper, Onion and Celery. Almost every Cajun recipe will contain the three ingredients.

This recipe calls for making a dark brown almost red roux. It gets to the point where you feel like you are going to burn it at any moment. If you aren’t used to making roux, I suggest you make it at a medium low heat and keep whisking until you get that color, about 10 minutes.

How to make Shrimp Étouffée

Make a roux using equal parts flour and butter. Cook roux until it is dark red brown. (see notes)

Add the tomato paste and cook until it loses its bright red color. Toss in the vegetables and sauté until transparent. Season with thyme, allspice and bay leaf, and salt and pepper to taste. Sauté until fragrant.

Add stock and bring to a boil. Reduce the heat to low and simmer. Add 2 chopped shrimp and cook about 40 minutes. After about 15 minutes, remove the bay leaf.

Add the remainder of the shrimp and cook the shrimp for only 2-4 minutes, until pink and opaque. Add salt and pepper as needed.

Serve over rice and garnish with fresh thyme or green onion.

Other dishes to try:

• CAJUN SHRIMP ORZO
• JAMBALAYA
• HEALTHY SWEET AND SOUR SHRIMP

Shrimp Étouffée

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• Author: Maxine Dubois
• Total Time: 1 Hour 25 minutes
• Yield: 4 servings 1x

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Description

This Shrimp Étouffée is made with flour, butter, onion, bell pepper, celery, stock, shrimp, and tons of seasonings.

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Ingredients

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Dark Brown Roux:

• 4 tablespoons flour
• 4 tablespoons butter

Étouffée

• 3 tablespoons tomato paste
• 2 medium onions, chopped
• 2 celery stalks, chopped
• 1.2 bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1.4 teaspoon allspice
• 1 bay leaf
• 6 cups shrimp stock or chicken stock
• 1 ½ pounds shrimp, without shells

Garnish:

• Fresh thyme or green onion
• 2 cups cooked rice

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Instructions

1. Make a roux using equal parts flour and butter. Cook roux until it is dark red brown. (see notes)
2. Add the tomato paste and cook until it loses its bright red color. Add vegetables and sauté until transparent. Add thyme, allspice and bay leaf, and salt and pepper to taste. Sauté until fragrant.
3. Add stock and bring to a boil. Reduce the heat to low and simmer. Add 2 chopped shrimp and cook about 40 minutes. After about 15 minutes, remove the bay leaf.
4. Add the remainder of the shrimp and cook the shrimp for only 2-4 minutes, until pink and opaque. Add salt and pepper as needed.
5. Serve over rice and garnish with fresh thyme or green onion.  

Notes

• Cajun cooks will usually make the roux at a medium heat and keep stirring until they get the desired color. I personally made it at medium low heat and it took me about 10 minutes to get that dark chestnut color.

• Prep Time: 10 minutes
• Cook Time: 1 Hour 15 minutes
• Category: Dinner
• Method: Boiling
• Cuisine: Cajun

Nutrition

• Serving Size: 1
• Calories: 185.2
• Sugar: 1.0 g
• Sodium: 465.4 mg
• Fat: 12.4 g
• Saturated Fat: 4.3 g
• Carbohydrates: 5.8 g
• Fiber: 1.4 g
• Protein: 13.2 g
• Cholesterol: 124.8 mg