Shrimp Etouffee — Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste. Easy recipe with big bold flavors!
I totally appreciate easy, quick and tasty meals. But if you want to put something exciting on your dining table, this Shrimp Etouffee is a good place to start.
You are probably thinking, what on earth is étouffée? (I love the way it sounds, so French).
Étouffée is a French term for “smother” or suffocate from the verb etouffée, French pronunciation: [e.tu.fe], English: / AY-too-FAY). Yeah, I know, you are not here for French 101. So I’ll bid adieu to this and get back to what you love.
Etouffee is found in both Creole and Cajun cuisines and is typically made with shellfish like crab, shrimp, and crawfish. Fortified with tomatoes, onions, celery, bell pepper, garlic and for an extra rich flavor Worcestershire sauce, shrimp stock, bay leaf, paprika and thyme is added.
Feel free to switch it out the shrimp with crawfish.
The key to success for this dish is the roux (or sauce). Some people like the brown roux for deep bold flavors but for this, I preferred the blonde roux for two reasons: it takes up less time approximately 5-7 minutes to get rid of the “raw” flavor of the flour. And it has a slight nutty taste, not as strong as Gumbo, but equally tasty in it’s own right.
If you have the patience and persistence and want that brown roux flavor, then go for it. Don’t let me stop you.
Be sure to cook it over medium to low heat with constant stirring and whisking. Don’t stop even for a second or you might end up having a burned roux.
This is one recipe that is best to get shell on shrimp, if possible. Do not let the shelling and deveining of the shrimp scare you! They make for a quick and easy stock and it’s flavorful too!
Once you taste it, you’ll want to put it on a weekly rotation. While you’re planning your weekly menu, might as well add this homemade Creole Seasoning to your spice list. It’s the mother of all Southern spices that adds depth and richness to any dish plus it’s quick to put together and can be easily customized to your personal preference.
And oh, don’t forget the rice. Now dig in heartily. Enjoy!!!
Watch How to Make It
- 2 tablespoon canola oil
- ¼ cup flour
- 2 Tablespoons butter
- ½ cup green bell pepper diced
- ½ medium onion diced
- 1/3 cup chopped celery (about 1-2 sticks)
- 2 teaspoons minced garlic
- 1 teaspoons thyme fresh or dried
- 1 bay leaf
- 1 cup chopped tomatoes
- 2 teaspoons Creole seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon worcestershire sauce
- 2 cups Seafood broth (sub with water)
- 1 pound shrimp (peeled and deveined) reserve shrimp shells
- 2-3 Tablespoons chopped parsley
- 2 green onions chopped
- 1 teaspoon Hot sauce optional
- Add a teaspoon or 2 of butter or oil to a sauce pan or skillet . Then throw in shrimp shells, the remaining scraps of onion, garlic , celery together with aromatics like bay leaf and thyme. Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 5 cups of water to it .
- Bring to a boil, lower heat and let it simmer for 20 minutes
- Remove from heat and strain using a sieve. Set stock aside.
- In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
- Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Don’t walk away from the stove during this process. It might burn.
- Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
- Then add, garlic , thyme and bay leaf - continue stirring about 2 minutes .
- Next throw in about 1 cup chopped tomatoes, worcheshire sauce, paprika and creole seasoning and let it cook for 5 minutes.
- Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer .Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, saute for about 5 minutes . Then throw it in at the last minute. You've got two options here - both work.
- Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
- Stir in, green onions, and chopped parsley.
- Serve over hot cooked rice.
Tips & Notes:
- Comparable to Gumbo and Jambalaya. Made with Southern holy trinity and the roux is not as dark as the gumbo.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.