Shrimp Etouffee
Dive into the bold and flavorful world of Louisiana cuisine with this classic Shrimp Étouffée recipe! Bursting with tender shrimp, a velvety roux-based sauce, and the “holy trinity” of onion, bell pepper, and celery, this dish captures the heart of Cajun cooking. Infused with aromatic spices like Cajun seasoning, paprika, and thyme, and simmered to perfection with diced tomatoes and stock, it offers a rich, slightly spicy taste that will warm your soul. Served over fluffy white rice and garnished with fresh parsley and green onions, Shrimp Étouffée is a hearty, restaurant-quality meal you can easily make at home. Perfect for weeknight dinners or special occasions, this Southern comfort food is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 pieces celery stalks, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 2 cups seafood or chicken stock
- 2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper
- 1 piece bay leaf
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 2 stalks green onions, chopped
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
Instructions
In a large skillet or Dutch oven, melt the butter over medium heat. Sprinkle in the flour and whisk constantly to create a roux. Cook the roux for about 8–10 minutes, stirring frequently, until it turns a rich golden brown color.
Add the diced onion, green bell pepper, and celery to the roux. Stir well and cook for about 5 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices), seafood or chicken stock, Cajun seasoning, paprika, thyme, cayenne pepper, and the bay leaf. Stir everything together and bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until it thickens and the flavors meld together.
Add the shrimp to the skillet and stir them into the sauce. Cook for 5–7 minutes, until the shrimp turn pink and are fully cooked through.
Taste the étouffée and add salt and black pepper if needed. Remove the bay leaf before serving.
Garnish the étouffée with fresh parsley and chopped green onions.
Serve hot over a bed of cooked white rice.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 7593 mg | 330% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 12.3 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2502 mg | 53% | |
*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.
