Shrimp Étouffée

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

What makes Shrimp Étouffée truly special is its ability to take humble ingredients and transform them into a culinary masterpiece. With just a few simple steps and a handful of pantry staples, you can create a dish that will impress your family and friends, transporting them to the vibrant streets of New Orleans or the cozy bayous of Louisiana.

So, whether you're a seasoned cook looking to expand your culinary repertoire or a novice eager to embark on a flavorful adventure, join us as we dive into the world of Shrimp Étouffée. Get ready to savor every bite, let the tantalizing aromas fill your kitchen, and create a dish that will transport you to the soulful and vibrant flavors of Louisiana. Let's get cooking!

If you love this recipe, feel free to try my Cajun Shrimp Rice or my Baked Cajun Cod.

Jump to:

• What is Shrimp Étouffée?
• Why you will love this recipe
• Shrimp Étouffée Recipe Ingredients
• How to make Shrimp Étouffée
• What to serve with Shrimp Étouffée
• Substitutions
• Shrimp Étouffée Recipe Variations
• Equipment
• How to store Shrimp Étouffée
• Shrimp Étouffée Recipe Top tips
• Shrimp Étouffée Recipe
• Food safety

What is Shrimp Étouffée?

Shrimp Étouffée is a classic Cajun and Creole dish originating from Louisiana, United States. The term "étouffée" translates to "smothered" or "suffocated" in French, referring to the method of cooking where the ingredients are simmered in a flavorful sauce until tender and well-cooked. In the case of Shrimp Étouffée, it typically consists of shrimp cooked in a rich and savory roux-based sauce, seasoned with spices, vegetables, and herbs.

Shrimp Étouffée is a flavorful and satisfying dish that showcases the unique flavors and culinary traditions of Louisiana. Whether enjoyed in a cozy home kitchen or at a traditional Louisiana restaurant, it's a true taste of the region's vibrant and diverse cuisine.

Why you will love this recipe

• Rich and Flavorful: Shrimp Étouffée is a dish that bursts with flavor. The combination of spices, herbs, and the slow-cooked roux-based sauce creates a rich and savory taste that is both comforting and satisfying.
• Seafood Delight: If you're a fan of seafood, Shrimp Étouffée is a must-try. The succulent shrimp, cooked to perfection in the flavorful sauce, brings a delightful taste of the sea to every bite.
• Cajun and Creole Influence: Shrimp Étouffée is deeply rooted in the culinary traditions of Louisiana, specifically Cajun and Creole cuisine. It offers a glimpse into the unique and diverse flavors of the region, combining French, African, and Native American influences.
• Versatile and Customizable: While the classic version features shrimp, you can easily adapt Shrimp Étouffée to your liking. You can substitute shrimp with other seafood like crawfish or crab, or even combine multiple types of seafood for a delightful medley of flavors.

Shrimp Étouffée Recipe Ingredients

You'll only need a few simple ingredients to make this Shrimp Étouffée Recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Flour
• Butter
• Tomato paste
• Onions
• Celery
• Bell pepper
• Garlic
• Thyme
• Allspice
• Bay leaf
• Shrimp stock
• Shrimp
• Rice

See recipe card for Shrimp Étouffée Recipe quantities.

How to make Shrimp Étouffée

What to serve with Shrimp Étouffée

• Cornbread: The slightly sweet and crumbly texture of cornbread complements the savory flavors of Shrimp Étouffée. It adds a delightful contrast and can be used to soak up the sauce.
• Crusty French Bread: A warm and crusty French bread loaf is perfect for sopping up the delicious sauce of Shrimp Étouffée. It's great for dipping and enjoying alongside each bite.
• Grits: Another popular option is to serve Shrimp Étouffée with creamy and buttery grits. The smooth texture and subtle corn flavor of the grits complement the flavors of the dish.
• Fried Okra: Fried okra is a popular Southern side dish that pairs well with Shrimp Étouffée. The crispy exterior and tender interior of the okra create a satisfying combination.

Substitutions

• Flour: To thicken the sauce, you can use alternative thickening agents such as cornstarch, arrowroot powder, or a gluten-free flour blend if you require a gluten-free option.
• Onions: Shallots or leeks can be used as substitutes for onions. They provide a similar flavor profile and can add a slightly more delicate taste to the dish.
• Bell Pepper: Substitute bell pepper with poblano peppers, cubanelle peppers, or mild chili peppers for a different taste. You can also use a combination of different peppers to add depth to the dish.
• Thyme: Oregano or marjoram can be used as alternatives to thyme. They provide a similar herbal note to the dish.
• Allspice: If you don't have allspice, you can use a combination of ground cloves, cinnamon, and nutmeg to mimic its flavor profile. Start with small quantities and adjust to your taste.
• Shrimp Stock: If you don't have access to shrimp stock, you can use vegetable or chicken stock as a replacement. Although the flavor profile will be slightly different, it will still provide a flavorful base for the sauce.
• Shrimp: If shrimp is not available or you have dietary restrictions, you can substitute it with other seafood options such as crawfish, crab meat, or even diced firm tofu or seitan for a vegetarian/vegan version. Adjust the cooking time accordingly for different protein choices.

Shrimp Étouffée Recipe Variations

• Cajun Seasoning: Enhance the flavors of the dish by adding a homemade or store-bought Cajun seasoning blend. This will add depth and a bit of heat to the dish.
• Creole Style: Incorporate Creole flavors by adding diced tomatoes, Worcestershire sauce, and a touch of hot sauce for a spicier kick.
• Mixed Seafood Étouffée: Instead of using only shrimp, create a seafood medley by adding other seafood like crawfish, crab meat, or diced fish fillets. This variation will offer a delicious combination of flavors and textures.
• Vegetable Étouffée: For a vegetarian or vegan version, omit the shrimp and replace it with a variety of vegetables such as bell peppers, okra, zucchini, or mushrooms. You can still enjoy the flavors and spices of Étouffée without the seafood.
• Coconut Milk Twist: For a tropical twist, substitute a portion of the broth or stock with coconut milk. The creamy and slightly sweet coconut flavor will add a unique element to the dish.

Check out my Seafood Boil in a Bag.

Equipment

• Large Pot or Dutch Oven: A large pot or Dutch oven will be used to cook the Étouffée sauce and shrimp. Make sure it has enough capacity to accommodate all the ingredients.
• Wooden Spoon or Spatula: A wooden spoon or spatula is essential for stirring the sauce and ingredients while they cook.
• Chef's Knife: A sharp chef's knife will be used to chop and dice ingredients such as onions, celery, bell peppers, and garlic.
• Cutting Board: Use a cutting board to safely chop and prepare the vegetables and other ingredients.
• Measuring Cups and Spoons: Measuring cups and spoons will help you accurately measure the ingredients for the recipe.
• Whisk or Fork: A whisk or fork will be used to combine the flour with butter to create the roux, ensuring a smooth and lump-free consistency.
• Strainer or Fine-Mesh Sieve: A strainer or fine-mesh sieve can be used to strain shrimp stock or any other liquids, ensuring a smooth sauce.
• Serving Dish: Prepare a serving dish or individual bowls to plate and serve the Shrimp Étouffée.

How to store Shrimp Étouffée

To store Shrimp Étouffée properly, follow these steps:

1. Cool the Étouffée: Allow the Shrimp Étouffée to cool down to room temperature before storing it. Leaving it out for too long at room temperature can promote bacterial growth.
2. Transfer to an Airtight Container: Once cooled, transfer the Étouffée to an airtight container. Ensure the container is suitable for storing food and has a tight-fitting lid to prevent air and moisture from entering.
3. Refrigerate Promptly: Place the container in the refrigerator promptly after transferring the Étouffée. Refrigeration helps slow down bacterial growth and keeps the dish fresh.
4. Use Within 3-4 Days: Shrimp Étouffée can typically be stored in the refrigerator for up to 3-4 days. Beyond this time, the quality and taste may start to deteriorate.
5. Reheat Properly: When ready to reheat, remove the desired portion from the container. Reheat in a pot on the stovetop over low to medium heat, stirring occasionally until heated through. Avoid overheating to prevent the shrimp from becoming tough or rubbery.

Shrimp Étouffée Recipe Top tips

• Use Fresh Ingredients: Whenever possible, use fresh shrimp and vegetables for the best flavor and texture. Fresh ingredients will enhance the overall taste of the dish.
• Develop a Good Roux: Take your time when making the roux, which is a mixture of flour and butter. Cook it over medium heat, stirring constantly, until it reaches a deep golden brown color. This step adds richness and flavor to the dish.
• Sauté the Holy Trinity: The combination of onions, celery, and bell peppers, known as the "Holy Trinity" in Cajun cooking, forms the base of the Étouffée. Sauté them until they become tender and aromatic, which helps develop the flavors.
• Build Layers of Flavor: Add layers of flavor to your Étouffée by seasoning each component along the way. Season the vegetables, the roux, and the sauce with salt, pepper, and other desired herbs and spices to enhance the overall taste.
• Make Homemade Shrimp Stock: If possible, prepare your own shrimp stock using shrimp shells, onion peels, celery tops, and other aromatics. Simmer these ingredients in water to extract maximum flavor, which will elevate the taste of the Étouffée.
• Simmer for Optimal Flavor: Allow the Étouffée to simmer for a sufficient amount of time, typically around 15-20 minutes, after adding the shrimp. This allows the flavors to meld together and the shrimp to cook through while remaining tender.
• Adjust Seasonings: Taste the Étouffée before serving and adjust the seasonings if necessary. Add more salt, pepper, or other spices to achieve the desired flavor profile. Remember that flavors can intensify as the dish sits, so be mindful of adding too much seasoning at once.
• Garnish with Fresh Herbs: Before serving, sprinkle chopped fresh parsley or green onions over the Étouffée for a pop of color and added freshness. These herbs complement the flavors and enhance the presentation of the dish.
• Serve with Accompaniments: Consider serving your Shrimp Étouffée over a bed of fluffy white rice, alongside crusty French bread, or with a side of cornbread. These accompaniments will help balance the flavors and soak up the delicious sauce.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.