Shrimp Etouffe
Dive into the vibrant flavors of Louisiana with this rich and savory Shrimp Étouffée recipe, a true showstopper of Southern cuisine. Featuring tender, succulent shrimp simmered in a bold and flavorful roux-based sauce, this dish is elevated with the "Holy Trinity" of Cajun cooking—onion, green bell pepper, and celery—and spiced to perfection with Cajun seasoning, paprika, and a hint of thyme. Juicy diced tomatoes and a splash of optional hot sauce add depth, creating a luscious sauce that’s perfect for spooning over fluffy white rice. Garnished with fresh green onions and parsley, this one-pot masterpiece is perfect for weeknight dinners or entertaining guests with its authentic Creole charm. Ready in just one hour, Shrimp Étouffée is a soulful, hearty dish that’s sure to transport your taste buds straight to New Orleans.
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Recipe Information
Ingredients
- 1 pound large raw shrimp (peeled and deveined)
- 6 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 1 large yellow onion (finely chopped)
- 1 medium green bell pepper (finely chopped)
- 2 celery stalks (finely chopped)
- 3 cloves garlic (minced)
- 2 cups unsalted chicken or seafood stock
- 1 14.5-ounce can canned diced tomatoes (with juices)
- 1 tablespoon cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- hot sauce (optional, to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 4 green onions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 cups cooked white rice
Instructions
Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Sprinkle the flour over the melted butter and whisk constantly to create a roux. Continue cooking and stirring for 6-8 minutes until the roux turns a medium brown, caramel-like color. Be careful not to burn it.
Add the chopped onion, green bell pepper, and celery to the roux. Stir and cook for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Slowly whisk in the chicken or seafood stock, ensuring there are no lumps. Add the diced tomatoes (with juices), cajun seasoning, paprika, thyme, salt, black pepper, and bay leaves. Stir to combine.
Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
Add the shrimp to the skillet and cook for 5-7 minutes, or until the shrimp turn pink and are cooked through. Stir in hot sauce if desired.
Remove the bay leaves and taste the sauce, adjusting seasoning as needed.
Serve the Shrimp Étouffée over warm white rice. Garnish with chopped green onions and parsley.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value 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.
