Classic Shrimp Étouffée

July 5, 2022

This Shrimp Etouffee recipe is perfect for those who want to prepare a classic southern dish for dinner.

Shrimp Etouffee is one of the delicious dishes of New Orleans cuisine. It is made with a combination of shrimp and a roux prepared with onions, celery, and green peppers. This seafood dish can be served as a starter or main course.

The juicy shrimp served with steamed rice and cooked with vegetables known as the "holy trinity" are incredibly delicious. Prepare yourself and your loved ones this classic shrimp etouffee recipe from southern cuisine.

Shrimp EtouffeePhoto By Canva
Taste Score: %80
Difficulty Medium
Servings 4-6 people
Preparation 30 mins
Cooking 60 mins
Total 90 mins

Tips

  • Use fresh or frozen shrimp. You can use peeled or whole shrimp.
  • If using frozen shrimp, thaw them in the refrigerator the day before.
  • Use homemade or ready-made shrimp stock. If you are going to make your own shrimp stock, buy whole shell shrimp. You can use the heads, shells, and tails to make shrimp stock.
  • You can also use clam stock or chicken stock instead of shrimp stock.
  • You can use cajun seasoning or you can mix all spices to make your own cajun seasoning.
  • Do not overcook the shrimp. Cook until it turns pink. Thanks to this, the shrimp will remain juicy and tender.

Ingredients

Directions

  1. Clean and devein the shrimp. Separate the head, shells, and tails. Then put the shrimp in the refrigerator.
  2. To make shrimp stock, heat vegetable oil in a saucepan over medium heat. Put the separated heads, shells, and tails in the pot. Saute for about 5 minutes until lightly browned.
  3. Then add 1 onion and 2 cloves of garlic. Cook for a few minutes until the onions are translucent. Add the celery and bay leaf. Add about 2 liters of water to the pot. Bring it to a boil. Then cook on low heat for about 1 hour. Set aside the shrimp stock strained through a fine-mesh sieve.
  4. To make the roux, melt the butter in a large saucepan over medium-low heat. Add the flour and cook, stirring constantly, until browned without lumps, about 5 minutes.
  5. Reduce the heat. Add the remaining chopped onion, green bell pepper, and celery. Sautee, stirring frequently, until the ingredients are soft. Then add the garlic and cook for about a minute until fragrant.
  6. Add 2 cups of shrimp broth from the stock you prepared to the pot. Then add paprika, paprika, dried thyme, salt, white pepper, Worcestershire sauce, and hot sauce. Mix the ingredients well. Cover the pot and cook for about 30 minutes. Add more seasoning if needed, according to your taste.
  7. Take the shrimp shells out of the refrigerator. Add the shrimp to the pot and boil for a few minutes until they turn pink. Do not overcook.
  8. Serve over rice and garnish with scallions.
Nutrition Facts
Serving Size 1 Shrimp Etouffee
Serves 4-6
Amount Per Serving
Calories530
% Daily Value*
Total Fat 30 g38.5%
Cholesterol 431 mg143.7%
Sodium 1061 mg46.1%
Protein 43.8 g87.6%
Potassium 456 mg9.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Etouffee?

Etouffee is a dish common in Louisiana. Essentially, it’s a type of soup or stew that’s typically served over white rice. The thing that makes it taste unique is a technique called smothering, which is quite culturally unique to the Cajun and Creole areas of Louisiana.

What Is The Difference Between Shrimp Etouffee and Shrimp Creole?

The main difference between the two is the vegetables used in the sauce in which the dish is cooked. Etouffee is made with peppers and celery, while creole is made with okra, peppers, and tomatoes. This creates a slightly different dish - etouffee is a bit more like a shrimp dish with additional ingredients, while creole is a rich tomato stew with shrimp in it.

What To Serve with Etouffee?

Here are our delicious recipes that you can serve with Shrimp Etouffee:

How To Store Etouffee?

The best way to store etouffee, as it contains seafood, is to freeze it. To do this, separate the soup into airtight containers, and after cooling, close and put them in the freezer. It can be stored in the freezer for up to three months. To defrost the food, microwave it in thirty-second intervals until the etouffee has completely evaporated.

Recipe byPetite Gourmets

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