Spicy Southern Comfort: The Classic Shrimp Etouffee Recipe

Creamy Louisiana-style shrimp etouffee dances with bold Cajun flavors that’ll make your taste buds sing.

Coastal Louisiana chefs perfected this hearty dish generations ago in crowded kitchen corners.

Succulent shrimp nestle into a rich, golden roux that carries deep maritime memories.

Butter, herbs, and spices weave magic through each delectable bite of this classic comfort meal.

Vibrant bell peppers and onions create a colorful canvas for the seafood centerpiece.

Authentic techniques blend seamlessly with simple ingredients to craft something truly extraordinary.

You’ll want to savor every single spoonful of this irresistible southern specialty.

Shrimp Etouffee That’s Rich, Bold, And Comforting

• Master Cajun Comfort: Dive into a classic Louisiana dish that brings authentic southern flavor right to your kitchen, perfect for those craving a taste of New Orleans cuisine.
• Quick Gourmet Experience: Transform simple ingredients into a restaurant-quality meal that looks impressive but requires minimal culinary skills, making you feel like a professional chef.
• Spice-Packed Flavor Adventure: Enjoy a bold, complex sauce featuring a deep mahogany roux and perfectly balanced cajun spices that dance across your taste buds with every single bite.
• One-Pot Wonder Meal: Streamline your cooking process with a single-skillet recipe that minimizes cleanup while maximizing deliciousness, ideal for busy home cooks seeking maximum flavor with minimal effort.

What You’ll Need For Shrimp Etouffee Magic

• Shrimp: Fresh seafood that serves as the star protein of this classic Louisiana dish.
• Butter: Creates the foundation for a rich and flavorful roux.
• Flour: Essential for developing the signature thick and smooth sauce base.

• Onions, Green Bell Peppers, Celery, Garlic: A traditional Cajun holy trinity that provides depth and complex flavor to the etouffee.

• Tomato Paste, Cajun Seasoning, Salt, Black Pepper, Cayenne Pepper: Spices and condiments that build a robust and spicy flavor profile.
• Chicken Stock: Provides liquid base and additional savory depth to the sauce.
• Green Onions, Fresh Parsley: Garnishes that add brightness and fresh herbal notes to the finished dish.

• Steamed Rice: Classic base that perfectly complements the rich and saucy shrimp etouffee.

How To Cook Shrimp Etouffee Like A Cajun Star

Step 1: Build A Delicious Roux Base

Melt butter in a heavy skillet over medium heat. Whisk flour into the butter, stirring constantly until the mixture transforms into a rich, deep brown color. This process takes about 15-20 minutes and requires patience to develop a complex, nutty flavor.

Step 2: Sauté Aromatic Vegetables

• Onions
• Green bell peppers
• Celery
• Garlic

Cook the vegetables until they become soft and release their fragrant aroma, typically around 5 minutes.

Step 3: Infuse Spicy Flavors

• Tomato paste
• Cajun seasoning
• Salt
• Black pepper
• Cayenne pepper

Stir the spices thoroughly to allow them to bloom and intensify the sauce’s depth.

Step 4: Create A Smooth Sauce

Gradually pour chicken stock into the vegetable mixture. Whisk continuously to ensure a silky, lump-free sauce develops. This step is crucial for achieving the perfect texture.

Step 5: Simmer And Develop Flavor

Reduce the heat and let the sauce simmer for 10-12 minutes. Stir occasionally, allowing the flavors to meld and the sauce to thicken beautifully.

Step 6: Add Succulent Shrimp

Gently fold peeled and deveined shrimp into the simmering sauce. Cook until the shrimp turn a lovely pink color and become opaque, which takes about 4-5 minutes.

Step 7: Finish With Fresh Herbs

• Chopped green onions
• Fresh parsley

These herbs add a bright, fresh burst of flavor to the dish.

Step 8: Serve And Enjoy

Ladle the creamy Cajun shrimp over steamed rice. Make sure each serving gets a generous coating of the luxurious sauce. Prepare to be transported to the heart of Louisiana with every delicious bite!

Shrimp Etouffee Tips For Big Flavor

• Roux Mastery: Take time to develop a deep mahogany-colored roux, which builds incredible flavor complexity for authentic cajun taste.
• Heat Control: Maintain medium-low heat when cooking roux to prevent burning and ensure smooth, rich consistency without bitterness.
• Shrimp Timing: Add shrimp at the last moment to prevent overcooking, keeping them tender and preventing rubbery texture.
• Seasoning Balance: Adjust cayenne and cajun spices gradually, tasting as you go to control heat level and match personal preference.
• Fresh Herb Finish: Sprinkle green onions and parsley just before serving to enhance brightness and provide a fresh aromatic lift to the dish.

Twists That Bring New Life To Shrimp Etouffee

• Crab Etouffee: Replace shrimp with fresh lump crab meat, maintaining the classic roux and vegetable base for a luxurious seafood alternative.
• Crawfish Etouffee: Swap shrimp for tender crawfish tails, keeping the traditional Louisiana-style preparation and spicy flavor profile.
• Vegetarian Etouffee: Substitute seafood with roasted mushrooms or plant-based protein like tofu, preserving the rich roux and aromatic vegetable base.
• Chicken Etouffee: Use diced chicken thighs instead of shrimp, creating a hearty protein option while maintaining the authentic Cajun sauce technique.

Sides That Play Nice With Shrimp Etouffee

• Pair Crisp White Wine: Select a zesty sauvignon blanc or pinot grigio to complement the rich, spicy shrimp etouffee, cutting through its creamy sauce and balancing the cajun heat.
• Enhance with Crusty Bread: Serve warm, rustic French bread or sourdough to soak up the luxurious sauce, providing a perfect textural contrast and additional flavor absorption.
• Match with Creamy Side Salad: Create a light green salad with buttermilk ranch dressing to cool down the spicy dish, offering a refreshing counterpoint to the intense etouffee flavors.
• Recommend Louisiana Lager: Choose a local craft beer like Abita Amber or a light lager that harmonizes with the cajun seasoning and cleanses the palate between rich bites.

How To Store Shrimp Etouffee For Later

• Store leftover shrimp etouffee in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Transfer cooled etouffee to freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months without compromising flavor or texture.
• Thaw frozen etouffee in the refrigerator overnight, then gently warm in a saucepan over medium-low heat, adding a splash of chicken stock to prevent drying out.
• Always use clean utensils when serving and avoid leaving the dish at room temperature for extended periods to maintain food safety and quality.

Shrimp Etouffee Questions? Get The Answers

• What is the origin of Etouffee?

The dish originates from Louisiana Cajun and Creole cuisine, traditionally prepared with shellfish like crawfish or shrimp in a rich, spicy sauce.

• How spicy is Shrimp Etouffee?

The spice level can be adjusted by modifying the amount of cayenne pepper and Cajun seasoning, typically ranging from mild to moderately hot.

• What makes a perfect roux for Etouffee?

A perfect roux requires constant whisking and patience, cooking until it reaches a deep mahogany color, which develops a rich, nutty flavor essential to the dish’s authenticity.

• Can I use frozen shrimp for this recipe?

Fresh shrimp are recommended, but high-quality, thoroughly thawed frozen shrimp can work well if properly drained and patted dry before cooking.

Shrimp Etouffee Recipe

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4.8 from 18 reviews

• Total Time: 35-42 minutes
• Yield: 4 1x

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Description

Louisiana’s soulful Shrimp Étouffée weaves rich Cajun tradition into a spicy, velvety seafood masterpiece. Hearty shrimp nestled in a robust roux beckons you to savor bold Gulf Coast flavors with each comforting, memorable bite.

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Ingredients

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Main Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 cup butter
• 1/2 cup all-purpose flour

Vegetables and Aromatics:

• 1 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 3 cloves garlic, minced

Seasonings and Liquids:

• 2 cups chicken stock
• 1/4 cup green onions, chopped
• 2 tbsp tomato paste
• 1 tbsp cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Craft a rich roux by melting butter in a heavy-bottomed skillet over medium heat, gradually whisking in flour until the mixture transforms into a deep mahogany color, approximately 15-20 minutes.
2. Incorporate chopped onions, green bell peppers, celery, and garlic into the roux, sautéing until vegetables become translucent and fragrant, about 5 minutes.
3. Stir in tomato paste, cajun seasoning, salt, black pepper, and cayenne pepper, allowing the spices to bloom and intensify the flavor profile.
4. Slowly pour chicken stock into the vegetable mixture, whisking continuously to prevent lumps and create a smooth, velvety sauce.
5. Reduce heat and simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens and develops a rich, complex flavor.
6. Gently fold peeled and deveined shrimp into the simmering sauce, cooking until they turn pink and opaque, approximately 4-5 minutes.
7. Remove from heat and garnish with chopped green onions and fresh parsley, allowing the herbs to add a bright, fresh dimension to the dish.
8. Serve immediately over steamed rice, ensuring each portion is generously coated with the luxurious etouffee sauce.

Notes

• Master the roux by stirring constantly and watching its color change from pale to deep mahogany, which develops complex, nutty flavors critical to authentic Cajun cuisine.
• Balance heat levels by adjusting cayenne pepper for those with different spice tolerances, ensuring everyone can enjoy this classic Louisiana dish without overwhelming their palate.
• Opt for fresh, high-quality shrimp to guarantee maximum flavor and tender texture, preferably sourced locally or from reputable seafood markets for the best results.
• Consider dairy-free alternatives like olive oil instead of butter when crafting the roux for those with lactose sensitivities, maintaining the recipe’s rich taste profile while accommodating dietary restrictions.

• Prep Time: 5 minutes
• Cook Time: 30-37 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 200 mg